I'm back in the bloggyhood

So, what have I been doing? I had a wonderful extended weekend hosting the in-laws at the manor. Four of my five sister-in-laws and dear father-in-law flew in from Kansas City. We played cards, shopped till we dropped, filled each other in on the latest gossip, and I cooked up a storm. One of the things I made while they were here was Kary's fabulous Dilly Bread. I promised the girls I would post the recipe. It's super moist and the dill flavor is very subtle. I toasted a piece the next morning and had a scrambled egg sandwich with havarti cheese. Heaven. Thanks, Kary. It was a huge hit! I think I'm gonna have to make another loaf this week, just for me.


Dilly Bread

1 package dry yeast (2 1/2 tsp)
1/4 cup warm water
1 cup large curd cottage cheese
2 Tbsp sugar
1 Tbsp instant dried onion
1 Tbsp soft butter
2 tsp dill seeds (not dill weed)
1 tsp salt
1/4 tsp baking soda
1 egg
2 cups of flour (or so, just enough to make a stiff batter)

Sprinkle yeast into warm water and dissolve.
Heat cottage cheese till just warm.
Combine in a bowl the cottage cheese, sugar, onion, butter, dill seeds, salt, baking soda, egg and the yeast mixture.
Add flour enough to make a stiff batter.
Beat everything together well.
Cover and let rise till double, about 60 minutes.
Stir down and put into a well greased 8 inch round casserole pan.
Cover and let rise about 45 minutes.
Bake at 350 degrees for about 25 minutes.
Remove from the oven and rub the bread with butter and sprinkle with sea salt.
When warm enough to handle remove from pan.

I doubled this recipe to make two loaves.