"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dill Bread Recipe

  Tried it? Rate this Recipe:


This recipe for Dill Bread, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Kalonick
Added: Wednesday, September 5, 2007


1 cup cottage cheese (luke warm)
2 Tbsp. sugar
1 Tbsp. instant minced onion
1 Tbsp. butter
2 tsp. dill seed
1 package yeast
1/4 cup warm water
1 tsp. salt
1/2 tsp. baking soda
1 egg
2 1/2 to 2 3/4 cups flour

Soften 1 package yeast in 1/4 cup warm water. Combine all above ingredients, except flour. Add flour, knead until a stiff dough is formed.
Let rise in a warm place 50-60 minutes. Stir down and turn into a round greased baking dish. Let rise another 30-40 minutes. Bake in preheated 350 oven for 40-50 minutes.
Brush with butter and salt top of baked bread.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!