Recipe Dill Bread Amish Cooking Food Recipes

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
2¼ to 2½ 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.

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