Old fashion Dill Bread
I started making this bread for her - it was her favorite. Of all the bread I made, which was a lot, this has to be one of my favorites. I want to share it with everyone. So when you need a fresh savory loaf of bread, this is the one to make. It is smooth and creamy. Excellent with soup and sturdy enough to use as sandwich bread. Oh so delicious!
So let the mixmaster do the work. I have an old workhorse that was my mom’s - Bosch. It still makes excellent bread 30 years later. Of course you can make this by hand. You can never make too much, I don’t think. I doubled the recipe and made 3 smaller loaves. Of course it freezes well.
I use an oiled surface to roll out my dough as opposed to a floured one. It’s just easier.
Dill Bread
Prep Time: about 1 hour
Cook Time: 30 - 35 minutes
Keywords: bake bread sandwich
Ingredients
- ¼ cup warm water
- 1 ½ tbsp sugar
- 2 tsp yeast
- ¼ cup milk
- 1 egg
- ⅔ cup cottage cheese
- 1 ½ tbsp butter
- 2 tbsp minced dried onion or 2 tsp onion powder
- 1 tbsp dried dill
- 1 tbsp dried parsley
- 1 ½ tsp sea salt
- 3 cups bread flour
Instructions
Mix yeast, warm water and sugar a small bowl. Let sit for 10 minutes. It should foam up.
Meanwhile add milk, cottage cheese, egg, butter, dried onion, dill, parsley and salt to the mixing bowl. Mix until well combined.
Add the yeast combination.
Add 2 cups of flour and mix at on low for about 2 minutes.
Continue adding ¼ cup of flour at a time until the dough pulls away from the sides of the bowl and is forming a ball in your bowl.
Turn off the mixmaster and touch test the dough. It should be a little sticky, but not enough to stick to the sides of the bowl. You may need to add more milk or flour depending the dough. Add only a tablespoon of milk/1/4 cup of flour at a time. Mix very well and test the dough again.
Turn mixmaster on low for 10 minutes. (Check your manufacturer's’ recommended settings for bread making.)
If kneading by hand, turn dough out onto an oiled surface and knead for 10 minutes.
Shape into a loaf and place on greased/parchment paper or in a well greased loaf pan.
Cover with a damp cloth and let rise for about 35 minutes.
If you have a bread proof setting on your oven, use that. If not, you can turn your oven onto 200 degree. Turn it off and put your bread into the warm oven to rise. Let rise about ⅓ the bulk. The bread will rise more as is starts to cook so don’t wait till it is too high.
Remove from oven.
Brush the top with butter or oil (gives a soft shiny top) and place in your preheated 350 degree oven.
Bake for approximately 35 minutes. The tops should be nicely browned and sound hollow when the bottom is tapped. (Remember the milk you brushed on top will make the top soft.)
Cool and enjoy!