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Dilly Bread Recipe

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This recipe for Dilly Bread, by , is from Derwood Ward Cookbook 2020, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Fuller Family


c. warm water + 1 tsp. sugar
1 package dry active yeast
1 c. cottage cheese
⅓ cup margarine
2 T. sugar
1 T. dried onion
2 tsp. dill seeds
1 tsp. salt
tsp. baking soda
1 egg at room temp
2-3 c. flour
1 T. olive oil

butter & kosher salt for topping

1. In a small bowl, add 1/2 cup warm water, packet of yeast, and teaspoon of sugar, and let dissolve.

2. In a medium saucepan, add the cottage cheese and butter over medium heat. Stir occasionally as it fully melts and combines. Remove from heat.

3. In a large bowl, add the sugar, dried onion, dill seeds, salt, and baking soda. Stir.

4. Pour in the cottage cheese/butter mixture and stir to combine.

5. Add in the egg and dissolved yeast and stir.

6. Stir in flour, 1/3 cup at a time, until a medium soft dough forms. I used 2 2/3 cups. I used my hands to get it to come together.

7. Drizzle 1 Tablespoon olive oil in a medium bowl and turn the bowl to coat. Add your dough and coat with olive oil. Cover lightly with plastic wrap and set in a warm place to rise for 50-60 minutes.

8. After it has risen, punch it down, then place it in a greased 8" round (2 quart) casserole dish. Let it rise again for 30 minutes.

9. Preheat oven to 350 F while it's rising. Bake for 30 minutes or until top is golden brown.

10. Once done, remove from oven and immediately brush with butter and sprinkle on kosher salt.

11. Let cool then serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2-2 hours
Personal Notes:
Personal Notes:
This must be a forgiving recipe, because I had never made bread and this came out great.

The bread is a delicious side, especially for soups.




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