Tasty Tuesday: Dill Bread

A friend introduced me to this recipe about a year ago when we were planning a meal for a camping weekend. I was talking of making some kind of bread and she suggested this one. I have always really liked dill, so I gave it a try and loved it!

The dill flavor is subtle but definitely "there". And because of the cottage cheese, the bread has a nice moist texture and flavor. We especially like this bread warm or used for toasted sandwiches because that is when the dill flavor is the most noticeable. While making this dill bread might take a bit longer to make than normal bread, it is still simple to make and oh so delicious!

Dill Bread

1/2 c. warm water
2 tbsp. yeast
1 tbsp. sugar
2 c. cottage cheese
2 eggs, beaten
2 tbsp. sugar
2 tbsp. oil
2 tsp. salt
4 tsp. dry dill weed
2 tbsp. dried minced onion
1/2 tsp. baking soda
4 1/2 c. flour

Combine first 3 ingredients; stir until dissolved. Set aside

Heat cottage cheese until lukewarm, add eggs and mix well. Then add the sugar, oil, salt, dill weed, minced onion, and baking soda. Once mixed, add yeast mixture.

With electric mixer, beat in 2 1/4 c. flour. Once mixed, stir in another 2 1/4 c. flour with a heavy spoon.

Cover and let rise in bowl until double in size, about 1 hour. Stir down and turn into 2 well greased 1 1/2 qt. casserole dishes for round loaves or 2 9x5 pans. Spread 1 tsp. oil over top of each loaf smoothing out roughness. Let rise until double again. Place on lower rack in 350 degree oven and bake approximately 40 min. Brush tops with butter while hot.

Yield: 2 loaves

MY NOTES: I have a Bosch mixer with a dough hook- I kneaded the dough using that exclusively, just making sure not to over-knead it. These also make excellent rolls.

For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.