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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I am sure the other dilly bread recipes are the same or similar - just adding my mom's version here for my own safe keeping. I don't know if this has been adjusted for high altitude, but will add notes as I play with it. Ingredients:
1/4 ounce yeast |
1/4 cup warm water |
1 cup cottage cheese, warmed |
1 egg |
1 tablespoon butter, softened |
2 tablespoons sugar |
1 teaspoon table salt |
1 tablespoon instant minced onion |
2 teaspoons dill seeds (*not* dill weed) |
1/4 teaspoon baking soda |
2 1/2 cups flour |
1 teaspoon salt, course ground |
Directions:
1. Warm water and yeast to soften yeast.
2. Warm to room temp eggs and butter.
3. Mix in eggs, butter, sugar, table salt, onion, dill, soda.
4. Gradually add flour until stiff dough forms.
5. Knead well.
6. Let Rise (60 minutes, until double).
7. Punch down, shape into 2 qt casserole.
8. Cover.
9. Let Rise (40 minutes, until double again).
10. Bake in preheated oven 350 degrees, 40-50 minutes.
11. Brush with melted butter, sprinkle with course salt.
12. Cool 5 minutes.
13. Remove from pan.
14. Cool 15 minutes before slicing.
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