May 4, 2009

Dill Bread

This has been a favorite in our family for many, many years. The recipe comes from a longtime neighbor and friend of our family--Francince Bennion. Nothing beats a loaf of warm dill bread just out of the oven. Serve it with a little butter, some sliced cheese, some fresh fruit, and a glass of milk. Heavenly!

1/4 cup warm water
1 package dry yeast
1 cup cottage cheese, heated to lukewarm
1 tablespoon minced onion
2 tablespoons sugar
1 teaspoon salt
1 tablespoon melted butter
1 teaspoon dill seed
1 teaspoon dill weed
1 egg
1/2 teaspoon baking soda
2 to 2-1/2 cups flour

Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, salt, onion, baking soda, butter, dill seed & weed, egg and yeast. Add flour to form a moderately stiff dough. Cover and let rise in a warm place until double in size, about 1 hour. Then stir down dough and turn into well buttered baking pan. Cover and let rise again until light and doubled, about forty minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Brush with soft butter and sprinkle with a little salt.

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