FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Bread Recipes 2 >  Dill Yeast Bread

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

DILL YEAST BREAD

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Especially delicious warm or toasted.
Yields 1 loaf



• 1 tablespoon dry active yeast
• 1/4 cup / 60 ml warm water

Stir together to dissolve yeast. Set aside.

• 1 cup / 250 ml cottage cheese
In small microwavable bowl heat until warm (not hot); place in large mixing bowl.

• 2-4 tablespoons fresh dill (chopped; or 2 teaspoons dried)
• 2 tablespoons sugar
• 1 tablespoon butter (melted) or oil
• 1 tablespoon onion (minced)
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 egg

Add to cottage cheese and mix together. Stir in yeast mixture.

• 1 cup / 250 ml whole wheat bread flour
• 1/2 cup / 125 ml cornmeal
• 1-1 1/2 cups / 250-375 ml bread flour

Add, using enough white flour to handle easily. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and place into a well-greased 9x5-inch / 2-L loaf pan (or use a 1-quart / 1-L round casserole dish to make  a round loaf). Cover and let rise again until doubled, about 45 minutes. Bake in preheated oven at 350F / 180C for 30-35 minutes (casserole dish may take longer). Remove from pan and brush with milk for a soft crust.


Andi Kuenning, Minneapolis, Minnesota

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages