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Babs’ Dilly Bread Recipe

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

Karen Pingree
Added: Sunday, September 17, 2006


¾ c very warm water
½ tsp sugar
1 pkg yeast
1¼ c cottage cheese at room temperature to lukewarm
1 tsp salt
2 eggs
3 Tbsp butter, softened
1½ Tbsp dill weed
¼ tsp baking soda
1 tsp dried onion flakes
4½ c flour, or more

In a large bowl, dissolve yeast in sugar and water until bubbly. Add all else, except flour and mix well.
Add 4 c flour and mix dough. Knead in enough more flour to make moderately stiff dough. Cover and let raise one hour or until double in bulk. Punch down dough and place in a well-greased round casserole. Butter the top of the loaf and let raise 40 minutes. Bake loaf at 350° for 30-40 minutes or until golden brown.




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