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DILLY BREAD Recipe

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This recipe for DILLY BREAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
PEGGY SMITH
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c cottage cheese
1/4 c water
2 Tbsp sugar
2 Tbsp onion
1 Tbsp butter
3 tsp dill seed or weed
1 tsp salt
1/4 tsp baking soda
1 egg
1 package dry yeast in 1/2 cup warm water
2 1/2 c flour

Directions:
Directions:
Heat cottage cheese to lukewarm in pan and then add 1/4 cup water. Add remaining ingredients, except flour and softened yeast mixture into large bowl. Add softened yeast mixture. Add flour and continue to beat with mixer. Cover dough and let rise in warm place till doubled about 60 minutes. Stir the dough until it is deflated. Place into an 8" round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place. Bake at 350 for 40 to 50 minutes until golden brown.

Personal Notes:
Personal Notes:
GRANDMA ORNDORFF had the same recipe, and she wrote on hers saying that it made nice 9 x 5 x 3" loaves, or 18 muffin pan rolls. She also wrote
" Prize Winner " on it.

 

 

 

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