Tomato Dill Bread 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!

TOMATO CHEDDAR DILL BREAD

Steps:

• Preheat the oven to 375.
• In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
• In another bowl, mix the tomato puree, onion, dill, butter and eggs.
• Add the wet ingredients to the dry ingredients and stir just until combined.
• Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
• Turn the bread out onto a wire rack to cool 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.