Dillbrot (dill bread)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast; Active Dry |
| ¼ | cup | ;Warm Water(110-120 degrees) |
| 1 | cup | Cottage Cheese; Creamed * |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Onion; Minced |
| 1 | tablespoon | Butter; Melted |
| 1 | each | Egg; Large |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Dillseed |
| 2¼ | cup | Flour; Unbleached Or Bread |
Directions
* Creamed Cottage Cheese should be heated to lukewarm.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Dissolve yeast in warm water.
Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2½ cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling).
Cover and let rise in a warm place until doubled.
Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F.
While warm, bursh loaf with soft butter, sprinkle well with salt.
Makes 1 loaf.