Dilly Bread
1 pkg. active dry yeast (about 1 tbsp.)
1/4 cup lukewarm water
1 cup large curd creamed cottage cheese, warmed
1 egg, beaten
1 tbsp margarine, melted
2 tsp dill seed
1 tbsp minced dry onion flakes or 1/4 cup shopped green onion
2-1/2 cups sifted flour
1/4 tsp baking soda
1 tsp salt
2 tbsp sugar
Procedure:
Combine yeast with warm water in a small pitcher
Hint: To activate yeast more quickly:
(1) Place pitcher in a pan of warm water.
(2) Add a pinch of sugar.
Mix #II ingredients in a large bowl. Blend with mixer.
Mix #III ingredients in another bowl.
Add yeast mixture (#I - once activated) to cottage cheese mixture (#II).
Add flour mixture (#III) slowly (by wooden spoon or small measuring cup) to yeast mixture. Blend well. A stiff batter should form. Punch down and knead just a bit. Then place in a greased bowl with dish cloth covering it. Let rise 'til doubled (about 50-60 minutes).
Hint: To hasten the rising process I do one of two things:
(1) Place bowl in a warm (not hot) dishwasher.
(2) Place bowl in a warm (not hot) oven.
Remove from bowl, punch down again and turn into a well greased bowl. Punch down again and turn into a greased casserole or soufflé dish. Let rise 'til doubled again (about 30 minutes).
Bake in 350º F oven for 25 minutes. Cover loosely with foil. Bake 15 minutes more until loaf sounds hollow when tapped and top has a brown crust.
(Optimal: The foil may be removed to give a browner crust.)
Remove from oven and remove immediately from casserole. Cool on rack about 20 minutes. (Optional: Brush margarine on crust and sprinkle with kosher salt.)
This bread may also be made in a regular bread pan. this would make more uniform slices for toast.
Hint: To increase the dill/onion flavor, wrap (cooked) bread in foil and let stand a day.
Di
(11/21/00)
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