dill bread recipe


I try to stay away from bread most of the year, but I can’t resist making my mom’s dill bread recipe in the winter. I just made it for the first time with my new Emile Henry loaf baker, and it turned out even better than usual! We are down to crumbs, and I will be sticking a new loaf in the oven soon. Here is the recipe, in case you want to try it yourself. Baker linked here.

2 cups unsifted flour

2 Tablespoons sugar

1 Tablespoon instant minced onion

2 teaspoons dill SEED

1 teaspoon salt

1/4 teaspoon baking soda

1 package dry yeast

1 Tablespoon butter softened

1/4 cup of very hot tap water

1 cup of creamed cottage cheese at room temperature

1 egg at room temperature

Mix 1/4 cup of flour, sugar, instant minced onion, dill seed, salt, baking soda and undissolved yeast. Add softened butter. Gradually add water; beat 2 minutes at medium speed of electric mixer. Add cottage cheese, egg, 1/2 cup of flour or enough flour to make a thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Knead a little; transfer to a greased bowl. Cover; let rise in a warm place, free from draft, until double in bulk, about an hour and 15 minutes. Stir batter down. Turn into a greased 1 1/2 quart casserole. Cover; let rise in a warm place until doubled, about 50 minutes. Bake at 350 about 30 minutes or until done. Remove from casserole. Cutter top. Cool on wire rack.