1 pk Yeast; Active Dry 1/4 c Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread Servings: 4 * 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. Makes 1 loaf. -----
How To make Dill Bread's Videos
Dill Pickle Bread | Delish
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INGREDIENTS
1/2 c. sour cream 1/2 c. vegetable oil 2 large eggs 1 tbsp. sugar 1 3/4 c. all-purpose flour 1 1/4 tsp. baking powder 1/2 tsp. kosher salt 1 tbsp. pickle juice 1/2 c. chopped pickles 1/2 c. shredded Cheddar 2 tbsp. Chopped fresh dill
DIRECTIONS
1. Preheat oven to 350°. Line a 9-x-5 loaf pan with parchment paper.
2. In a large bowl, whisk together sour cream, vegetable oil, eggs and sugar until smooth. Add flour, baking powder, salt and pickle juice and stir until combined. Fold in chopped pickles, cheddar and dill. Pour batter into a loaf pan.
3. Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean, 40 minutes. Cool completely before slicing.
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Homemade Bread- Dill/Onion & Thyme/Garlic!!
Learn how to easily make your own homemade bread with just a few ingredients!
See more by going to my social media accounts and website!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients: warm water - 400 ml (13.5 fl oz) salt - 7 g (0.25 oz) yeast - 8 g (0.29 oz) LEAVE 10 minutes flour - 120 g (4.23 oz) sugar - 10 g (0.35 oz) TO LEAVEN 20 minutes flour - 450 g (15.9 oz) TO LEAVEN 40 minutes TO LEAVEN 20 min, in the formwork IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce: Brie hard cheese - 100 g (3.5 oz) cheese cream - 120 g (4.23 oz) onion - 1 piece green onion - 30 g (1 oz) sweet paprika - 7 g (0.25 oz) beer - 50 ml (⅕ cup) dill seeds - 4 g (0.14 oz)
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Булочки с укропом Deriotlu pogaca / Dill bread.
Hamyry üçin: 1 yumurtga 150 ml. Zeytun yagy. 150 ml. Gatyk. 1 çaÿ çemçe duz. 1çay çemçe gabardyjy. 100 gr. Jöwen un. 160 gr. Un. Yarym bugun. Ukrop. Yuzune yumurtga calyp. 180 C peçde 20-15 min bisirmeli.
BIA166 BREAD WITH FRESH DILL
Dill bread prepped in the bread maker. For a better flavor, use fresh dill rather than dried. The bread is a bit heavier than normal but still is soft and great with a bit of butter.
Making Dilly Rye Bread
At the request of one of our subscribers, we show how to modify the rye bread recipe in our bread book to make dill rye bread. It is delicious!
Recipe Follow the recipe for Rye Bread on p. 37 of our book, Baking Bread for Survival & Enjoyment that can be found in our bookstore--link below. In addition to the ingredients in that recipe, add the following: 1/2 cup instant potato flakes 2 tsp dill weed or dill seed 1/2 cup dill pickle juice 2 tsp dijon mustard with whole mustard seeds Follow the method and instructions from the Rye Bread book.
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