Super Moist Dillbrot (Dill Bread)
Super Moist Dillbrot (Dill Bread) recipe
Yield
12 servingsPrep
30 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package | yeast, active dry |
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | cup |
water
warm, 105 - 115 degrees F |
|
| 1 | large | eggs |
|
| 1 | cup |
cottage cheese
creamed * |
*
|
| 1 | teaspoon | salt |
|
| 2 | tablespoons | sugar |
|
| 2 | teaspoons | dill seed | |
| 1 | tablespoon |
onions
minced |
|
| 2 ¼ | cups |
all-purpose flour
or bread |
|
Directions
- 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.
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