Dill Bread

Dill Bread by Tony van Roon

4 Servings


      1  package Yeast; Active Dry
    1/4  cup Warm Water(110-120 degrees)
      1  cup Cottage Cheese; Creamed *
      2  Tb Sugar
      1  Tb Onion; Minced
      1  Tb Butter; Melted
      1  Egg; Large
      1  tsp Salt
      2  tsp Dillseed
  2 1/4  cups Flour; Unbleached Or Bread

  *  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 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. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt.