Dillbrot (Dill Bread)

"This is one of the tasty recipes I received in the Great Recipe Adoption of Feb 2005. :)"
 
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Ingredients:
10
Yields:
1 loaf
Serves:
4
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ingredients

  • 1 packet active dry yeast
  • 14 cup water, warm (110-120 degrees)
  • 1 cup cottage cheese, creamed (creamed cottage cheese should be heated to lukewarm)
  • 2 tablespoons sugar
  • 1 tablespoon minced onion
  • 1 tablespoon butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 2 teaspoons dill seeds
  • 2 14 cups unbleached or bread flour
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directions

  • Dissolve yeast in warm water.
  • Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
  • Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling).
  • Cover and let rise in a warm place until doubled.
  • Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
  • Let rise again.
  • Preheat oven to 350 degrees F.
  • Bake for 30 to 45 minutes at 350 degrees F.
  • While warm, brush loaf with soft butter, sprinkle well with salt.

Questions & Replies

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Reviews

  1. Moist and delicious! I used fresh dill and chives instead of dried dill and onion. Baked it on a baking sheet and it came out as a nice round. Goes great with a good olive oil. I baked it this afternoon, and now it's all gone! (Also, great hat in your user pic!)
     
  2. Wonderful bread! It's the same as the grand prize winner from Pillsbury's 12 Bake-off back in 1960. That recipe was entitled Dilly Casserole Bread. I've made it many times and love it, and there's nothing I can give my mom that makes her happier than a loaf of this bread. It's great sliced and toasted, too. I don't think it would work too well as a round loaf on a cookie sheet. It's best baked in a round casserole dish.
     
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Tweaks

  1. Moist and delicious! I used fresh dill and chives instead of dried dill and onion. Baked it on a baking sheet and it came out as a nice round. Goes great with a good olive oil. I baked it this afternoon, and now it's all gone! (Also, great hat in your user pic!)
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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