"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Dilly Bread Ring Recipe

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This recipe for Dilly Bread Ring, by , is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, December 3, 2008


2 packages active dry yeast (1/4 oz each)
1/3 cup warm water
1/3 cup warm milk
6 tbsp butter or margarine, softened
1/3 cup sugar
2 eggs
1 cup sour cream
2 tbsp minced fresh parsley
1-2 tbsp dill weed
2 tsp salt
1 1/2 tsp minced chives
4 1/2 cups all-purpose four

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, sour cream, seasoning and 3 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubles, about 1 hour.
Stir dough down. Spoon into a greased 10 inch tube or flute pan. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375 for 30 - 35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.




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