Dilly Bread and Book Club
This recipe is from the Pudding Hollow Cookbook by Tinkie Weisblat. We had the pleasure of meeting the author at my local library’s amazing CookBook Book Club. This bread is light and has the delicious flavor of dill and scallion. It is the perfect side dish to a soup or salad!
Ingredients
Scale
- 2 Cups Creamed Cottage Cheese
- 2 Tablespoons Sweet Butter
- 2 Tablespoons plus Fresh Dill (half if dried)
- 2 Tablespoons Minced Scallion
- 1/4 Cup Sugar
- 1/4 Teaspoon Baking Soda
- 2 Teaspoons Salt
- 2 Eggs, Beaten
- 1/2 Cup Lukewarm Water
- 1 Package Dry Active Yeast
- 5–6 Cups Unbleached Flour
Instructions
- Warm the cottage cheese and Butter.
- Add dill, scallions, sugar, baking soda, salt, and eggs. Beat until blended.
- Combine the water and yeast until dissolved.
- Stir yeast mixture into the warm cheese mixture.
- Stir in as much flour as possible, and knead in more until dough is no longer sticky.
- Place dough in a greased bowl. Cover and let rise until it doubles in bulk.
- Punch down the dough, and shape into two loaves.
- Allow to rise again until it has doubled.
- Bake in greased loaf pans in a preheated 375* oven for 35-45 minutes.
Notes
This recipe yields two loaves.