Title: Dillbrot (Dill Bread)
Categories: Bread Cheese Vegetable
Yield: 4 Servings
| 1 | pk | Yeast; active dry |
| 1 | c | Cottage cheese; creamed * |
| 1 | tb | Onion; minced |
| 1 | | Egg; large |
| 2 | ts | Dillseed |
| 1/4 | c | ;warm water(110-120 degrees) |
| 2 | tb | Sugar |
| 1 | tb | Butter; melted |
| 1 | ts | Salt |
| 2 1/4 | c | Flour; unbleached or bread |
* Creamed Cottage Cheese should be heated to lukewarm.
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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 2 1/2 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.