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Dill Bread
Soften the
yeast in the warm water. Combine the cottage cheese (which has been
heated to lukewarm), sugar, dill weed, chives, butter, salt, soda, egg
and yeast in a mixing bowl and gradually add the flour to form a stiff
dough. Scrape the sides of the bowl several times during the additions
of flour. Cover with a cloth and let rise in a warm, draft-free place
until doubled in bulk, about an hour. Punch down and knead, shaping into
either a round or loaf shape. Place in a well greased casserole or loaf
pan and allow to rise again for 30 to 40 minutes. Bake in a preheated 350° F.
over for 40 minutes or until the loaf is golden brown. Place pan on a
rack and allow the bread to cool for about 15 minutes before removing
from the pan.
Makes 1 loaf
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1 package dry yeast
1/4 c. water, lukewarm
2 T. sugar
1 c. creamed cottage cheese
1 t. dill weed or dill seed
1 T. chives, freeze-dried
1 T. butter
1 t. onion salt
1/4 t. baking soda
1 egg, lightly beaten
2¼ to 2½ c. all purpose flour
1 t. butter, to grease top of baked loaf
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The recipe above appears in:
Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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