- Yield 24 pieces
Dill bread is a wonderful accompaniment to any meat for a cocktail supper.
- 1 envelope dry yeast
- 1/4 cup warm (105- to 115F) water
- 1 cup cream-style cottage cheese
- 1 -- egg, slightly beaten
- 2 tablespoons sugar
- 1 tablespoon minced onion
- 1 tablespoon butter or margarine, softened
- 2 teaspoons dillseeds
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 to 2 tablespoon melted butter
- -- Salt to taste
- Dissolve the yeast in warm water in a large warm bowl. Heat the cottage cheese in a saucepan to lukewarm. Add to yeast and mix well. Add the egg, sugar, onion, 1 tablespoon butter and dillseeds and mix well. Sift the flour with 1 teaspoon salt and baking soda and add to cottage cheese mixture. Stir until well blended; the dough will be quite soft. Let the dough rise, loosely covered, for about 1 hour. Spoon the dough into 2 greased 3×8-inch loaf pans. Let rise, loosely covered, for 1 hour. Bake at 350F for 30 to 35 minutes or until golden brown. Brush the loaves with melted butter and sprinkle with salt to taste. Invert onto wire racks to cool. Chill before slicing.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).