To Make:<\/span><\/h3>\nUsing a 2 cup glass measuring cup, measure the 1 1\/2 C<\/strong>\u00a0warm water<\/strong> and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.<\/p>\n![\"yeast-temp\"](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2018\/08\/yeast-temp.jpg\")
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Add 2 \u00bc tsp yeast<\/strong> and 1 Tbs sugar,<\/strong> 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\u2019t foam, dump it out and try again.<\/p>\n![\"yeast-steps\"](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2018\/08\/yeast-steps-1024x516.jpg\")
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Pour your yeast mixture in your mixing bowl and add 2 tsp salt<\/strong>, 1\/2 cup sugar <\/strong>\u00a0and whisk. Add in the 1 stick of softened margarine<\/strong> and 3 eggs<\/strong> until mixed. Add in 1 Cup of the flour<\/strong> with the dough hook on low speed<\/strong> (1-2 or by hand) for 1 minute<\/strong>.<\/p>\nSet aside and begin the Dill Mixture:<\/span><\/h3>\nIn a sauce pan, scoop 3\/4 Cup of small cottage cheese<\/strong> with 2 Tbsp. of sugar, 2 1\/2 Tbsp. of butter, 3 Tbsp. of dill seed<\/strong> and 3 Tbsp. of chopped onion flakes<\/strong> and mix together until well heated and smooth.<\/p>\nRemove from the heat<\/strong> and let it cool to room temperature.<\/strong><\/p>\nAdd the dill mixture to the bread batter.<\/strong> Add additional flour slowly and continue kneading\u00a0the dough on low-medium<\/strong> (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.<\/p>\nTo Rise:<\/span><\/h3>\nGrease a large glass bowl<\/strong> 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<\/strong> and place it into the refrigerator to double in size<\/strong>, usually 3 hours, or overnight. Dough will keep up to 3 days in the refrigerator.<\/p>\nPunch down the dough<\/strong> and shape into two loaf pans and cover with a light towel<\/strong> and let it rise over for 1 to 1 1\/2 hours.<\/p>\nYou have a few different options for getting your dough to double in size. Here are a few suggestions:<\/p>\n
\n- Heat your oven on warm for 30\u00a0minutes 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.<\/li>\n
- 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.<\/li>\n
- Heat your oven to 350 and put your dough on top of your stove<\/em> and cover with a dish cloth. The heat below it will help the dough to rise.<\/li>\n<\/ul>\n
To Bake:<\/span><\/h3>\nPreheat your oven to 350F<\/strong> 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.<\/p>\nEnjoy!<\/p>\n\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t
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