Dilly Bread

Tender and Flavorful--

So Good with Soup!










I visited my Mom and Dad over the weekend and my sisters and I were reminiscing over the Dilly Bread that Mom used to make in a juice can. We loved it and always asked for the "round bread". There is just something fun about eating a round slice of bread, so break out of the mold and bake round!

2 1/2 tsp of dry yeast

1/4 cup lukewarm water

1 cup creamed cottage cheese (heated to lukewarm)

2 Tbsp. sugar

1 Tbsp. instant minced onion, or 2 Tbsp.. finely chopped fresh onion

1 Tbsp. butter or margarine

2 tsp. dill seed

1 tsp. salt

1/4 tsp baking soda

1 unbeaten egg

2 1/4 to 2 1/2 cups all-purpose flour

Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place, 85 to 90 degrees, until light and double in bulk (about 50 to 60 min.).

Stir dough down. Turn into well-greased, 8-inch round, 1 1/2 or 2 qt. casserole. (or a clean, empty,dry 46 oz juice can). Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes, until golden brown. Brush with soft butter and sprinkle with sea salt. If baking in a can, it will need to cook about 60 minutes. Wait about 15 minutes to remove from the pan and it is easier to get out.

Wishing you a Sunny Day!

Debbie