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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Dilly Bread Recipe

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This recipe for Dilly Bread is from Mom's Favorite Recipes, 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 active dry yeast
¼ c. warm water
2 TB sugar
1 TB dried onion flakes
1 TB butter, softened
1 tsp. salt
1 c. small-curd cottage cheese
1 TB dry dill seed or dill weed
¼ tsp. baking soda
1 lg. egg
2½ c. bread flour

Directions:
Directions:
Dissolve the yeast in the water in a large bowl. Add the sugar, onion flakes, butter, salt, cottage cheese, dill, baking soda and egg. Mix well. Slowly add the flour, beating after each addition. After all the flour is added and stirred in, you may need to knead the dough with your hands to finish mixing the flour in. Cover with a damp cloth. Let rise in a warm place for 1 hour. Punch down and shape into 12 rolls or 1 loaf. Grease a baking sheet for the rolls or grease and flour a 5”x 9” loaf pan for the loaf. Place the dough on the sheet or in the pan, cover with a damp cloth and let rise again until light, 30 to 45 minutes. While the dough is rising, preheat the oven to 350º. Bake until golden brown, 14 to 16 minutes for the rolls or about 45 minutes for the loaf. Remove the pans from the oven and brush the bread or rolls with melted butter. Unused rolls or bread can be sealed and frozen, or stored in a sealed container and stay fresh for 3 to 4 days. Makes 12 rolls or 1 loaf.

 

 

 

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