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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cottage Dill Bread Recipe

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This recipe for Cottage Dill Bread is from A Collage of Recipes from Now and Then, 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:  
5 c white flour
1/2 tsp baking soda
2 tsp salt
2 pkg yeast
3 tbsp. sugar
2 tbsp. butter
1/2 c warm water
3 to 4 tbsp. chopped onion
2 c cottage cheese
2 large eggs
3 tbsp. dill weed
1 beaten egg
1 tbsp. milk
kosher salt
softened butter
Directions:
Directions:
Saute onions in butter and set aside. In food processor with the plastic blade in place, add 4 c flour, baking soda, salt, yeast and sugar and pulse 1 to 2 sec. Add onions, cottage cheese, eggs, dill and then the warm water through the feed tube with motor running. Run to form a ball of dough. Add flour if necessary until dough is smooth and elastic and then knead 40 to 50 sec. Place dough into greased bowl. Cover and let rise in warm place for 1 hour or until doubled. Punch down and shape into 2 loaves. Place into greased loaf pans. Cover and let rise 45 min. Brush with egg milk mixture. Bake at 375ºF for 30 to 35 min. Brush top with soft butter and coarse salt and let cool.
Number Of Servings:
Number Of Servings:
8 Servings

 

 

 

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