Dilly Bread Originally published September 1970
The flavors of onion and dill intertwine and elevate this bread made moist with an unusual ingredient — cottage cheese. Slice and layer it with turkey, creamy Havarti, crisp lettuce and juicy tomato.
- 1 package dry yeast
- ¼ cup warm water
- 1 cup creamed small curd cottage cheese, lukewarm
- 1 tablespoon butter
- 2 tablespoons sugar
- 1 tablespoon instant minced onion
- 2 teaspoons dill seed
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 unbeaten egg
- 2¼–2½ cups all-purpose flour
- 2 tablespoons melted butter
- Kosher salt
Dissolve yeast in warm water. Combine in mixing bowl: lukewarm cottage cheese, butter, sugar onion, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition.
Cover, let rise in a warm place until doubled in bulk. Knead well and shape into loaf.
Place in well-greased loaf pan. Grease top of loaf slightly with the melted butter. Cover and let rise again.
Bake at 350 degrees until golden brown (about 30 minutes). Rub top of loaf with butter and sprinkle with salt as soon as turned out of pan.