"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dill Bread Recipe

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This recipe for Dill Bread, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ibby Terry Jones
Added: Tuesday, July 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg active dry yeast
1/4 c. warm water
1 c small curd cottage cheese, heated to luke warm
2 T. sugar
2 t. dill weed
3 T. minced onion, lightly browned in 1 T. butter
1 t. salt
1/4 t. baking soda
1 egg
about 2 1/2 c. all purpose flour

Directions:
Directions:
Soften yeast in water.
Combine in mixing bowl with all ingredients except flour. Add flour gradually until it has a smooth elastic texture and can be handled without sticking. (You may need a little more flour.)
Knead well and let rise in a greased, covered bowl in a warm place, approx 1 1/4 hrs or until doubled in bulk. Punch dough down. Remove from bowl and place in 4 well-greased 9x5x3 loaf pans or divide dough for 2 French bread loaves. Let rise approx 45 minutes or until just above edge of pan.

Bake 35-45 minutes at 350 degrees. Brush top with butter.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
15 minutes--plus 2 hours for rising and baking

 

 

 

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