Dill Bread
By Yankee Magazine|May 23 2002|
An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too.
Yield
1 loaf
Ingredients
1 package active dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
2 tablespoons honey
1 tablespoon chopped onion
1 tablespoon butter
3 tablespoons dried dillweed, dill seed, or a combination of both
1 teaspoon baking soda
1 egg, slightly beaten
2-1/2 cups all-purpose white flour
Melted butter to glaze
Instructions
Combine the yeast with the warm water. Set aside.
In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes.
Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F.
Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.
I would add a little salt next time.
Add a pinch more salt. Add brushed butter to hot crust and sprinkle with salt.
I have made this recipe twice now … it was delicious. A very good choice toasted with lobster omelettes. But don’t forget to add a teaspoon of salt. It is not in the recipe but lacks the true taste without it!