To Make:

Using a 2 cup glass measuring cup, measure the 1 1/2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.

Add 2 ¼ tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes. If it doesn’t foam, dump it out and try again.

Pour your yeast mixture in your mixing bowl and add 2 tsp salt, 1/2 cup sugar  and whisk. Add in the 1 stick of softened margarine and 3 eggs until mixed. Add in 1 Cup of the flour with the dough hook on low speed (1-2 or by hand) for 1 minute.

Set aside and begin the Dill Mixture:

In a sauce pan, scoop 3/4 Cup of small cottage cheese with 2 Tbsp. of sugar, 2 1/2 Tbsp. of butter, 3 Tbsp. of dill seed and 3 Tbsp. of chopped onion flakes and mix together until well heated and smooth.

Remove from the heat and let it cool to room temperature.

Add the dill mixture to the bread batter. Add additional flour slowly and continue kneading the dough on low-medium (2-3) until it is smooth and elastic and when you poke the dough it bounces back. Add more flour until it is smooth and elastic.

To Rise:

Grease a large glass bowl with margarine and shape the dough into a ball and lightly grease the dough placing it into the bowl. Cover the bowl with seran wrap and place it into the refrigerator to double in size, usually 3 hours, or overnight. Dough will keep up to 3 days in the refrigerator.

Punch down the dough and shape into two loaf pans and cover with a light towel and let it rise over for 1 to 1 1/2 hours.

You have a few different options for getting your dough to double in size. Here are a few suggestions:

• Heat your oven on warm for 30 minutes and turn it off. After it is off, put your dough in the oven and leave it open 6 inches for a half hour, then close for the remainder of the time.
• Put your dough in your oven and turn on your oven light only. The heat from your oven light is enough to get the dough to rise.
• Heat your oven to 350 and put your dough on top of your stove and cover with a dish cloth. The heat below it will help the dough to rise.

To Bake:

Preheat your oven to 350F degrees and let it heat for 30 minutes prior to baking. Bake for 30-40 minutes until golden brown on top. Remove and brush with melted butter.

Enjoy!

Print

Warm, Yummy Dilly Bread

by: Beverly Palmer

0.0 rating

Dilly Bread

• Difficulty:Intermediate
• Prep Time:30 mins
• Cook Time:40 mins
• Serves:12
• Freezable:Yes

Nutrition per portion

Ingredients

• 2 1/4 tsp Fleischmann's Active Dry Yeast
• 2 tsp salt
• 1/2 cup sugar
• 1 1/2 cups warm water (105 - 115 F degrees)
• 1 stick softened margarine
• 3 large eggs
• 6 cups flour to start
• 3/4 cup of small cottage cheese
• 2 tbsp. sugar
• 2 1/2 tbsp. butter
• 3 tbsp. dill seed
• 3 tbsp. chopped onion flakes

Method

1. Using a 2 cup glass measuring cup, measure the 1 1/2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.
2. Add 2 ¼ tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes.
3. Pour your yeast mixture in your mixing bowl and add 2 tsp salt, 1/2 cup sugar and whisk.
4. Add in the 1 stick of softened margarine and 3 eggs until mixed. Slowly add in the flour with the dough hook on low speed (1-2 or by hand) for 1 minute.
5. Set aside and begin the Dill Mixture, in a sauce pan, scoop 3/4 Cup of small cottage cheese with 2 Tbsp. of sugar, 2 1/2 Tbsp. of butter, 3 Tbsp. of dill seed and 3 Tbsp. of chopped onion flakes and mix together until well heated and smooth.
6. Remove from the heat and let it cool to room temperature.
7. Add the dill mixture to the bread batter.
8. Add additional flour slowly and continue kneading the dough on low-medium (2-3) until it is smooth and elastic and when you poke the dough it bounces back. Add more flour until it is smooth and elastic.
9. Grease a large glass bowl with margarine and shape the dough into a ball and lightly grease the dough placing it into the bowl. Cover the bowl with seran wrap and place it into the refrigerator to double in size, usually 3 hours, or overnight. Dough will keep up to 3 days in the refrigerator.
10. Punch down the dough and shape into two loaves and cover with a light towel and let it rise over for 1 to 1 1/2 hours.
11. Preheat your oven to 350F degrees and bake for 30 - 40 minutes until golden brown on top. Remove and brush with melted butter.