Onion Flavored Dill Bread
This is an older recipe I found a long time ago and thought it would go good with our corned beef that would be gracing our table next Monday for St. Patrick’s Day. Now yesterday started off beautiful for making bread, however, by the time I got the dough started the clouds starting rolling in and the weather started going down the tubes fast for baking bread! Consequently, I had a hard time in getting the dough to rise! Then, the recipe never said what kind of cottage cheese to use, so I just went with what I had hanging out in the frig which were the small individual containers I buy for Kenny’s lunch. After all was said and done, the flavor of the mini-loaves was wonderful but the loaves were a little on the heavy side and that could of been due to weather or the fact that the batter is very moist and sticky, take your pick! Oh, I forgot to mention, it could have been the cook as she is not always perfect, ha ha! The recipe also said that the little loaves freeze well and I now have the remainder tucked away for next week and can’t wait to try my sister’s recipe, Pat’s Open Faced Irish Sandwich on this bread, sounds like a winner!
- ¼ cup very warm water
- 1 pkg active dry yeast
- 1 tbsp butter at room temperature
- 1 cup of cottage cheese
- 1 tbsp sugar
- 2 teas dill seed
- 1 tbsp dried onion flakes
- ¼ teas baking soda
- 1 teas salt
- 1 egg, unbeaten
- 2-1/4 cups flour
- Warm your bread bowl with very hot tap water; place cottage cheese in a small handled pan and float in the water, being careful not allow the water to get in the pan.
- Stir cheese a few times to allow to warm thoroughly.
- Remove cheese, empty bowl, and add the ¼ cup of water with the yeast, stir to dissolve; add butter and blend.
- Add warmed cheese and then beat in the sugar, dill seed, onion, baking soda and salt; add egg and beat again.
- Add flour and stir until all the flour has been moistened.
- While dough is still in the bowl, (it will be sticky) knead with as little flour as possible until dough is slightly smooth.
- Grease top of dough with a little oil, cover with a cloth and let rise in a warm, draft free area until doubled in size, about an hour or more depending on weather!
- Punch down dough, turn out on a slightly floured surface and divide into six portions.
- Pat each section into a 6 mini-loaf pans that have been well greased; cover and let rise again until double in size or until the top of the dough comes to the top of the pan, about 40 minutes.
- Bake in a 350 degree oven for 35-40 minutes, remove to wire rack and brush tops with melted butter and kosher salt if you wish.
The aroma of the onion and dill seed is amazing while cooking and the flavor is just as tempting! Enjoy…………