September 02, 2003

Dilly Bread

As a kid growing up, this was my favorite bread. It still has very positive taste/smell memory for me, so I made some on Saturday.

This is from a class of breads known as "batter breads" that are somewhere between true breads and quick breads. They also are a bit more foolproof or forgiving as a result. This particular bread won a Pilsbury bake-off in the 50s or 60s and has appeared in a bunch of church and PTA published recipe collections. I've made it so many times, I've drifted away from the original due to making it from memory.

- 1/2 C warm water
- 2 pkg yeast
- 2 C small curd cottage cheese (1 sm container)
- 1/4 C melted butter
- 2 eggs
- 2 tsp dill seed
- 3 T dried onion flakes
- 1 T salt
- 4-5 C flour

1) proof yeast in water, 5 minutes
2) blend or mix well remaining ingredients except flour (easiest if you allow cottage cheese to warm up, You can use a blender or a stand mixer).
3) combine wet ingredients with yeast
4) Add flour, mix well. Dough will be sticky
5) Cover and allow to rise until doubled
6) Divide into two, place into greased loaf pans.
7) Cover and rise again until doubled
8) Bake at 350 for 35-45 minutes or until browned
9) Remove from pans. Coat top with butter and sprinkle with coarse salt.

Posted by dowdy at September 2, 2003 11:16 AM