November 1, 2012

Dilly Onion Bread...By Popular Request!

It's that time of year, you know!

Remember how your Mother always made that Dilly Bread?
Good lord, that smelled good and tasted even better!

"I remember you used to make this in the Fall also....
you made it alot when we lived in Dothan."

"You're's been a while, hasn't it? "

"Well, theres a cold front coming through this afternoon.
The temperature is going to drop by twenty degrees.
 Some homemade bread  would be good with
a big pot of soup...."

Miss Helen's Dilly Onion Bread
1 package (2 1/4 Teaspoons) Active Dry Yeast
¼ cups Warm Water
1 cup Cottage Cheese, Heated To Lukewarm
2 Tablespoons Sugar
1 Tablespoon Minced Dried Onion
1 Tablespoon Softened Butter
2 teaspoons Dill Seed
1 teaspoon Salt
¼ teaspoons Baking Soda
1 whole Egg
2-¼ cups Flour

Dissolve yeast in warm water. Combine warm cottage cheese, sugar, minced onion, butter, dill seed, salt, soda, and egg. Stir to combine. Stir in yeast mixture gently, then add flour gradually, stirring gently.

Cover dough with plastic wrap and allow it to rise until double in bulk. Punch down dough, then turn into a well-buttered round baking dish. Cover with plastic wrap and let rise for 45 more minutes.

Preheat oven to 350 degrees F. Bake bread in lower half of the oven for 40 to 50 minutes. Brush top with melted butter and sprinkle with coarse ground salt after baking. Serve warm with butter!

This was marvelous served with the Autumn Tuscan Soup

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