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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
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
2 to 2 c. all purpose flour
1 t. butter, to grease top of baked loaf

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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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