Dilledoatbread Recipes

GRANDMA'S OLD FASHIONED DILL BREAD

Steps:

• Dissolve yeast and sugar in the warm water. Let it sit for 10 minutes until the foam on top is doubled in size.
• Heat the cottage cheese in a small pan to lukewarm.
• Combine the cottage cheese and the yeast mixture together.
• Add the remaining ingredients until combined.
• Butter a large bowl and place the dill bread dough. Roll the dough around the bowl to butter it.
• Place a dish towel over the bowl and set it in a warm place (microwave works great). Let the dough rise for about one hour or until it is doubled in size.
• Press the dough down and shape it into either one regular loaf size or three mini loaves.
• Place the shaped dough into the loaf pan(s). And again set them in a warm place, cover them with a dish towel and let them rise for another hour or until doubled in size.
• While the dough is rising for the second time preheat the oven to 350°F.
• Bake the regular sized loaf for 40-45 minutes or until golden brown. Bake the mini loaves for 25-30 minutes.
• Take out of the oven and let sit for no longer than 5 minutes in the pan(s). Remove the bread from the pan(s) and set them on a wire cooling rack.
• Brush lots of butter on the top and sides of the loaves. Sprinkle with coarse sea salt.
• ENJOY!

DILL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Proof the yeast in the lukewarm water with the sugar.
• In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
• Stir until well blended, then add just enough flour to make a rather soft dough.
• Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
• Remove the dough to a lightly floured work surface and knead for a couple of minutes.
• Then place in a large buttered (9" by 5') loaf pan.
• Cover and let rise for about 30 minutes.
• Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
• Cool wrapped in a towel.

DILL BREAD

Steps:

• Dissolve the yeast and sugar in the warm water in a large mixing bowl, and allow to proof for about 5 minutes.
• Stir the cottage cheese into the yeast mixture, then add the egg and blend thoroughly.
• Stir in the grated onion, melted butter, salt, and baking soda.
• Stir in the flours, 1 cup at a time, and the dill weed.
• Turn out onto a lightly floured board.
• Knead for about 5 minutes, or until the dough is smooth and springs back when indented with the fingers.
• Butter a 9x5x3-inch loaf pan and shape the dough to fit the pan.
• Cover and let rise in a warm, draft-free spot until doubled in bulk.
• Bake in a preheated 375 degree F.
• oven for 35 to 40 minutes, or until the bread sounds hollow when you remove it from the pan and tap it with your knuckles.
• Cool on a rack before slicing.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.