The sweet, tender cousin of Millie’s Dilly Bread
Last month I re-posted an old favorite, Millie’s Dilly Bread. The recipe won the Pillsbury Bake Off in 1960 and the winner was from Nebraska! So many people wrote and told me “I remember my mom making that in the 70’s” or “Thanks, I had forgotten that recipe, it’s sooo good!”
And then there was my beautiful friend Barb. She didn’t think her hubby would dig the onion and dill and wondered how the bread could be made sweet! Ah ha, a challenge!! (Thank you, Barb. you inspired me!)
I did a little research and found a Cottage Cheese Bread recipe. Plaino. It was almost identical to Millie’s recipe but no onion, no dill. The cottage cheese imparts no flavor of its own, it serves only to give the bread a moist, light, porous (read:butter sponge) texture and the characteristic brown flecks when it’s baked.
Hmmm, I thought- it’s like a blank bread canvas! I went right to work on a sweet breakfast-ish (yes, I can make that a word, it’s my blog) loaf. No dill, no onion. Instead, I plumped up a cup of raisins by putting them in a bowl with boiling water from my tea kettle while I mixed up the bread.
I added about 1 teaspoon of cinnamon to the batter. Then I drained the raisins, squeezing out all excess moisture and stirred then in. From there on, I made it just like dilly bread.
The result was a great loaf for toasting and delicious smeared with cream cheese or butter. Papa suggested a glaze might be good, he’s got such a sweet tooth! I opted to go glaze-less. I sliced the cool loaf into 16 slices and put them in a freezer bag so we can get out a slice or two at a time.
Cinnamon Raisin Breakfast Cottage Loaf
A not-too-sweet batter bread made in one bowl and perfect for toasting
- 1 package yeast
- 1/4 cup warm water
- 2 1/4 cup flour
- 2 Tbsp sugar
- 1 Tbsp butter
- 1 cup small curd full fat cottage cheese
- 1 egg slightly beaten
- 1-2 tsp cinnamon, to taste
- 1 tsp baking soda
- 1 cup raisins, soaked and plumped drained WELL
Put raisins in a bowl or 2 cup glass measuring cup. Cover with boiling water and allow to soak while you prepare the batter.
Dissolve yeast in warm water, set aside. In microwave safe bowl that you have sprayed with non-stick coating, heat cottage cheese for 30-60 seconds until it's about bath-water warm but not hot. About 110 degrees is perfect for the yeast to work its magic. In the same bowl, add all the other ingredients except flour and stir until well blended. Next, add flour gradually and stir until it makes a medium firm dough. Drain raisins WELL, pressing out all excess water and stir into batter.
Let bread rise in the same bowl until doubled in size, about one hour. Lightly cover the bowl with a dishtowel while it's resting.
Punch down dough and put in a greased loaf pan and let it rise again until doubled. The second rising should not take as long.
Bake at 350 degrees for about 40 minutes and crust is a beautiful golden brown. When it's done it will sound hollow when you tap it. Brush the top with melted butter if you'd like.
So, how will you make your signature cottage loaf?
Dried cranberries and cardamom or orange zest? Dried cherries and almonds? I’d be trying a whole bunch of new ideas but this whole “social distancing” thing is limiting consumption by our kids and grandkids. If we’re not careful we’ll quickly gain our Covid 19! Pounds, that is!! Be sure and tell me what you try and how it turns out! I LOVE hearing from you!
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Please make sure to notice all the things in your life that are going well and thank God. Wash your hands, say your prayers, and I’ll see you next time!!
Love, GB (Betty Streff)