Dilly Bread

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My family LOVES this bread. It is fantastic alone, but even better with soup! I always make this when I make my “Curried Pumpkin Soup.” I wish I could reference where this recipe came from, but I don’t know. My Mother and sisters make it too and our recipes all vary slightly. Feel free to comment if you have another variation. This recipe has been a success for me.

 

Dilly Bread

◦    1 pkg. dry yeast
◦    1/4 c. warm water
◦    1 cup cottage cheese
◦    2 Tbsp. sugar
◦    1/4 cup of minced onion

◦    1 egg
◦    1 tsp. salt
◦    1/4 tsp. baking soda
◦    1 Tbsp. butter
◦    2 Tbsp. dillweed
◦    2 1/2 c. flour

Mix yeast and warm water and set aside.  In a separate bowl, combine remaining ingredients (except flour)  and mix. Add 1/2 of flour and all of yeast/water mixture. When mixed, add the rest of the flour and knead 5-10 minutes.  Transfer dough to a round, greased Pyrex bowl. Let rise until doubled in size (about an hour.) Bake at 350 for 20-30 minutes.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10. www.DaytimeBlueRidge.com

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