This recipe has been updated and moved to the new blog.
You can find it here: Cottage Cheese Dill Bread on The Creekside Cook
It’s still a fav! Yum!
This looks perfect for Thanksgiving. I will be a welcome guest I think! -stan
I’m going to get the ingredients and make it this afternoon. Years ago I used to buy Dutch Dill bread and it isn’t around anymore. Thanks!
I had a very similar bread many years ago. One of my very favorite breads EVER! (There are times when I wish I still ate wheat – this is one of those moments.)
Ada’s Dill Bread
2 pkgs. dry yeast
1 C. warm water
2 C. cottage cheese
4 T. sugar
2 T. minced onion
3 t. dry dill weed or 3 T. minced fresh
2 t. salt
1.2 t. baking soda
1 T. veg. oil
5 1/2 – 6 1/2 C. flour
Dissolve yeast in the warm water. Combine all ingredients except flour and beat well. Add flour gradually. Turn onto floured surface and knead until smooth. Place in a greased bowl and let rise till double. Punch down. Divide dough into 3 portions and form into loaves. Put into 3 well greased pans and let rise again. Bake @ 350 for about 30 minutes. Cool out of pans on a rack.
This is especially wonderful with chicken noodle soup.
From: Tammy Atkins – we had it at the Hubbell’s house in the Ozarks with Chicken Noodle Soup. It was delicious! As she says: “This is the recipe as it appears in the booklet. I always just make two big loaves instead of three smaller ones. Also, I grate the onion rather than mincing it. This makes a good loaf of bread that keeps nicely!” “This recipe came from a booklet BREADS from Amish and Mennonite Kitchens, Pennsylvania Dutch Cookbooks, published by Good Books, 1982.”
I would think so, Stan!
Sue- I know the bread you mean – it was my favorite too, and it has been years since you could find it in the store.
Ann – that is the old recipe I used to have as well. I changed it because we found that version to be too sweet, and the baking soda didn’t seem to do much. I don’t think fresh dill weed works nearly as well though – the dried has a much more concentrated flavor. Thanks for telling me the source of the original – I just have it hand written on an old recipe card.
Could this be made with Bread Flour and what would the results be?
I am sure it would be just fine with bread flour – just a little chewier texture maybe, which would not be a bad thing at all.
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