Dill Onion Bread
Dill Onion Bread recipe 9
yeast, active dry
warm, 105 - 115 degrees F
creamed (creamed cottage cheese should be heated to lukewarm.)
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 2½ 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. Bake for 30 to 45 minutes at 350℉ (180℃).
While warm, bursh loaf with soft butter, sprinkle well with salt.
Makes 1 loaf.