Breads, Quick Breads

Dilly Bread

This is an oldie but goodie!  I remember my mom making this when I was growing up, loved it then, love it now.  Great flavor from the onion, dill, and a little salt on the top.

2 cups flour
1 package active dry yeast
2 tsp dillseed
1/4 tsp baking soda
1/2 cup chopped onion
1 Tbl butter
1 cup small curd cottage cheese
1/4 cup water
2 Tbl sugar
1 tsp salt
1 egg

Generously spray a 2 quart casserole or a 9 inch round baking pan.  In a large mixing bowl combine 3/4 cup of the flour, yeast, dillseed, and baking soda.  Set aside.

In medium saucepan cook onion in butter until tender.  Add cottage cheese, water, sugar, and salt to onion mixture heat and stir just until warm, (120° to 130°).  Add to dry mixture in mixing bowl; beat with an electric mixer on low speed for 30 seconds.  Add egg, beat for 30 seconds.  Stir in the remaining 1¼ cups flour.

Spread batter in prepared pan or casserole.  Cover, let rise in warm place until nearly double, 50 to 60 minutes.

Preheat oven to 375°.  If desired, sprinkle a little salt on top of dough.  Bake 25-30 minutes or until golden brown.  May need to cover with foil the last 10 minutes of baking to prevent over browning.  Immediately remove from pan or casserole.  Serve warm or allow to cool on wire rack.


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