One of my favorite memories growing up was waking up to the mouth-watering aroma of freshly baked dill bread.
That smell alone invokes such warm and comforting memories of growing up on the ranch, it’s difficult to convey the euphoria I felt at that first sniff. I can’t even begin to tell you how enchanting it is, so you’re just going to have to bake it and try it yourself! And, when you first sink your teeth into that delicious warm slice, you’ll realize then that you are fully and completely whole and you’ll wonder where this recipe has been all your life.
Here’s how it looks when it comes out of the oven. Make sure to brace yourself, because the smell is amazing!
What I love most about preparing it is – it goes together in minutes. Then, you let it do its thing and rise to the occasion. Punch it down. (Who doesn’t love to knock things around in the kitchen, eh?) Let it rise again, then throw the sticky mess in the oven and it comes out beautiful every single time.
Who doesn’t love a bread that’s so forgiving?
Onion Dill Bread
- 2 1/4 teaspoons yeast
- 1/4 cup warm water
- 1 cup cottage cheese heated
- 2 tablespoons sugar
- 1 tablespoon butter melted
- 1 tablespoon chopped dried onions
- 2 teaspoons dill seed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 2 1/4 cup bread flour
- Preheat oven to 350 degrees.
- Dissolve yeast into 1/4 cup of warm water.
- Heat 1 cup cottage cheese in microwave for 1 minute.
- Combine all ingredients and mix thoroughly.
- Fold-in flour and mix well to make a stiff dough.
- Cover and let rise 60 minutes.
- Stir (or punch!) down, and place in a greased bread pan to let it rise again for another 30 minutes.
- Bake for 30-50 minutes until golden brown or desired done-ness.
- Brush with butter to taste.