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This recipe for DILLY BREAD, by , is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maurine Rollins Edwards by Janet Edwards Cook


1 pkg yeast
1/4 cup warm water
1 cup small-curd cottage cheese
1/2 tsp dill willow (optional)
2 1/2 cup flour
1 tsp salt
1/4 tsp soda
2 tbs sugar
1 tbs minced dried onion
1 tbs melted butter
2 tsp dill seed
1 tbs soft butter
onion salt

soften yeast in 1/4 cup warm water, Heat cottage cheese until warm, Place all ingredients in a large mixing bowl, mix in flour.
Knead until well mixed, let rise 1 hour. Knead down and place in well greased casserole dish. Let rise until double--about 1/2 hour. Bake in a 350 F oven for about 45 minutes.Brush with soft butter and sprinkle with onion salt.
Yield: one 1 pound loaf

Personal Notes:
Personal Notes:
This recipe was taken from an old Relief Society Magazine years ago.




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