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Dill Bread

(by Deborah Lindsay Williams)


1 package dry yeast

1/4 c. warm water

1 c. cottage cheese

1 egg, at room temperature

2 T. sugar

1 T. minced white or green onion

2 t. dill seed or dried dill

1 t. salt

1/4 t. baking soda

1 T. butter, softened

2 1/4 – 2 1/2 c. flour

additional softened butter for brushing

additional salt

Soften yeast in warm water, and let stand 10 minutes.

In a small pan, heat cottage cheese to lukewarm.

In a large bowl, combine dissolved yeast, egg, sugar, onion, dill, 1 t. salt, and baking soda.

Stir in warm cottage cheese and softened butter, mixing thoroughly.

Add flour, about 1/2 c. at a time, beating well after each addition.

The dough will be shaggy and sticky.

Cover with a lightly moistened cloth and let rise until doubled, about 1 hour.

Punch down and turn dough into a greased 2-qt. casserole or 9 x 5 loaf pan.

Cover and let rise again until doubled.

Preheat oven to 350 F.

Bake for 35 – 40 minutes, or until the top is nicely browned and the bottom sounds hollow

when tapped.

Brush with additional softened butter and sprinkle with salt.

Cool for 10 minutes before removing from pan.

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