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.
Ingredients
- 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
Directions
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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.
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Cover, let rise in a warm place until doubled in bulk. Knead well and shape into loaf.
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Place in well-greased loaf pan. Grease top of loaf slightly with the melted butter. Cover and let rise again.
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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.
