from Di, 11/21/00:
Dilly Bread
Ingredients:
1 pkg. active dry yeast (about 1 tablespoon)
1/4 cup luke warm water
1 cup large curd creamed cottage cheese, warmed
1 egg, beaten
1 tablespoon margarine, melted
2 teaspoons dill seed
1 tablespoon minced dry onion flakes
or 1/4 cup shopped green onion
2 1/2 cups sifted flour
1/4 teaspoons baking soda
1 teaspoon salt
2 tablespoons sugar
Procedure:
Combine yeast with warm water in a small pitcher
Hint: To activate yeast more quickly:
(1) Place pitcher in a pan of warm water.
(2) Add a pinch of sugar.
Mix #II ingredients in a large bowl. Blend with mixer.
Mix #III ingredients in another bowl.
Add yeast mixture (#I - once activated) to cottage cheese mixture (#II).
Add flour mixture (#III) slowly (by wooden spoon or small measuring cup) to yeast mixture. Blend well. A stiff batter should form. Punch down and knead just a bit. Then place in a greased bowl with dish cloth covering it. Let rise 'til doubled (about 50-60 minutes).
Hint: To hasten the rising process I do one of two things:
(1) Place bowl in a warm (not hot) dishwasher.
(2) Place bowl in a warm (not hot) oven.
Remove from bowl, punch down again and turn into a well greased bowl. Punch down again and turn into a greased casserole or soufflé dish. Let rise 'til doubled again (about 30 minutes).
Bake in 350º oven for 25 minutes. Cover loosely with foil. Bake 15 minutes more until loaf sounds hollow when tapped and top has a brown crust.
(Optimal: The foil may be removed to give a browner crust.)
Remove from oven and remove immediately from casserole. Cool on rack about 20 minutes. (Optional: Brush margarine on crust and sprinkle with kosher salt.)
This bread may also be made in a regular bread pan. this would make more uniform slices for toast.
Hint: To increase the dill/onion flavor, wrap (cooked) bread in foil and let stand a day.