Sourdough Dilly Bread
Sourdough Dilly Bread
★★★★★
Prep Time: 20 min (7 hrs total time) | Cook Time: 45 min | Makes: 10 servings | Difficulty: Easy
Ingredients:
• 1 cup (225 g) active/fed sourdough starter
• 1 cup cottage cheese, room temp
• 2 tablespoons sugar
• 1 tablespoon dried or minced onion
• 1 tablespoon melted butter
• 2 tablespoons dill seed
• 2 tablespoons dill weed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 2-1/2 cups (360 g) all-purpose flour
Directions:
1. In large bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in starter. Gradually add flour to form dough. Knead gently for 3 minutes until flour is combined. Cover and let rise in warm place for about 4 hours, until doubled.
2. Turn dough into well-greased (shortening) 1-1/2 - 2 qt. size casserole dish, cover with plastic wrap. Let rise for 1 1/2- 2 hours in a warm place. Preheat oven 350°
3. Bake at 350° for 45-50 minutes. Brush with additional butter. Cut in wedges. Yield: 10 servings.
Comments
What is the background of this bread? I really love dill so I want to try when I find some dill which is difficult to obtain here.
So soft and fluffy!
Yum :)
Great bake.
but just might have to just to see what it tastes like! Well done and happy baking
This looks to be a very nice sourdough conversion of an old favorite of the 1960 era.
Back before the internet and its various social connections, recipes for various things circulated via multiple homemaker connections such as church groups, card clubs and other social gatherings. Of these fads that often came around more than once in different variations, I only remember a few like the brandied fruit compote, Amish friendship bread and the dilly bread. The dilly bread had an interesting flavor and texture, but its claim to fame was the ease of baking. It was the first no knead bread that I knew about.
I am going to try the sourdough version to see how it compares to my memory.