When I catered, it was my pleasure to serve home baked bread. Dill Bread was one of the favorites. When baking it, the aroma emanating from the oven and wafting through the house is especially mesmerizing. It must be the dill weed and the onion make it so alluring. The original recipe calls for baking it in a casserole dish; I prefer to use metal loaf pans.
Makes 3 loaves
2 package dry yeast
1/2 cup warm water
2 cup cottage cheese, room temperature
4 T sugar
2 T dried onion bits
4 t dill weed
2 t sea salt
1/2 t baking soda
2 eggs, room temperature
4 1/2 to 5 cups flour
1 egg beaten with 1 teaspoon water
Poppy seeds
Pour the warm water into the bowl of your electric mixer. Sprinkle the yeast over the water with a pinch of sugar. Stir briskly with a fork or small whisk to hasten the action. When bubbly, mix in the cottage cheese, sugar, onion bits, dill weed, sea salt, and egg. On low speed, gradually beat in the flour. The mixture will be sticky. Scrape into an oiled bowl, cover with plastic wrap and a towel and let rise in a warm place until double, about one hour. Remove plastic wrap and turn dough out onto a floured surface. Divide into thirds. Gently form each portion into a loaf and place in a buttered 8 1/2 by 4 1/2 loaf pan. Cover with a towel and let rise in a warm place until double, about 45 minutes. Meanwhile, preheat your oven to 350 degrees F. When risen, very lightly brush the top of each loaf with the egg wash and sprinkle with poppy seeds. Bake for 40 to 50 minutes, until brown. Turn out onto a wire rack to cool.
*You can also make Dill Muffins: divide the dough into 24 pieces, form into balls and place in a muffin tins. Baking time will be reduced -- maybe to 25 to 30 minutes.
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