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Dilly Bread is a savory bread I remember from my childhood. It is a great use for that last bit of cottage cheese from the fridge as well as the bounty of your herb garden. Now, at the end of the summer season, my herbs are slowing down, including my dill. I love how gardens keep on giving, even in the winter months. No longer is the dill a fine green lacy plant in the back of my garden. The heads have dried up and it is a dying brown, slumped over my basil. This year I harvested nearly a cup of dill seeds. Throughout the cold weather, I will still be able to celebrate the bold flavors of the summer crop.

I have tweaked a few things in this recipe such as subbing fresh chopped onion for minced onion. Minced garlic or cheddar cheese could also be included. Even fresh herbs. I suggest you saute the onion, garlic, or herbs in the butter prior to adding cottage cheese. My husband ate himself nearly sick on this. ENJOY!

Dilly Bread

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water
  • 1 pinch white sugar
  • 1 cup cottage cheese
  • 1 tablespoon margarine
  • 2 tablespoons white sugar
  • 3 teaspoons dill seed
  • 1/2 onion, finely chopped -OR- 1 teaspoon dried minced onion
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon margarine, melted
  • 1 teaspoon kosher salt

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof. In a large saucepan, saute any fresh ingredients you are using (except cheddar cheese). Add cottage cheese when onions are clear. Remove from heat, and add sugar, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes. Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.

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