Millie’s Dilly Bread Recipe
The new school year is barely underway (and it’s still August!) but for people like you and me who love food and feeding people, we’re already shifting into fall menu mode. Right? And while we’re adding some mums, pansies and ornamental cabbage to our big flower pots, we begin to wonder when pumpkins will start showing up at the farmer’s market. Funny, isn’t it, how we eat a little differently with the changing seasons but I think we all do.
We’ve had a cool, rainy spell that gave me a hankering for an old favorite, dilly bread! I was only nineteen when we got married but even then I loved putting wonderful meals on the table. I got the recipe from Millie Rogers, my best friend Nancy’s mom. Nancy was my maid of honor and Millie was a legendary cook! I dug through my over-stuffed old recipe box and finally located it. Somewhere along the line, in one of my many attempts at taming the mess, I’d recopied the yellowed old hand-written card onto a cute new one from my favorite country store and here it is! As you can see, that project has been back-burnered for a long time!!
Dilly Bread? What’s the Big Dill?
Dilly bread really is a very big deal in so many ways. How’s this sound? One bowl, no mixer, no kneading and so versatile! How’s that for GB easy? And, the bread is light and packed with flavor! Bake it in an 8″ or 9″ round for a cottage style loaf or in a regular 9″ x 5″ bread pan. It is fabulous toasted and makes awesome sandwich bread because it’s not too heavy! Ready to get started?
Here’s the dough!
Now all that’s left to do is give it some time to rise, bake it and let the yeasty, dilly-icious fragrance fill your home! And there you have it! Millie’s Dilly Bread. A great addition to a simple soup or salad meal! Enjoy!
Here’s the finished product! What’s not to loaf?
See the little dill seeds peeking out and the lovely brown flecks from the cottage cheese? So welcome at any table!
How about a beautiful wedge of light, tasty bread for supper tonight? Enjoy!
Millie's Dilly Bread
A wonderful one bowl batter bread packed with flavor!
- 1 package yeast
- 1/4 cup warm water
- 1 cup cottage cheese small curd, creamed, 4% fat
- 2 Tablespoons butter softened
- 1 Tablespoon instant minced onion
- 2 teaspoons dill seed
- 1 teaspoon baking powder
- 1 egg lightly beaten
- 2 1/4 cups flour
- 2 Tbsp sugar
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. Add flour gradually and stir until it makes a medium firm dough.
Let 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 loaf or round pan and let it rise again until doubled. The second rising should not take as long.
Bake at 350 degrees for 40-50 minutes and crust is a beautiful golden brown. Brush the top with melted butter if you'd like.