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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

DILLY BREAD Recipe

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This recipe for DILLY BREAD is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Procedure:
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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