June 13, 2012 - 1:20pm
Oldie but Goodie
Greetings all. After returning from a few weeks traveling (pleasure and business), I have been waking up my starter from a prolonged hybernation. I was looking through some very old recipes for a straight dough bread to make in the meantime, and I found this recipe in an ancient archive. In fact, I'm guessing it is one of the first (if not the first) yeasted bread I ever made oh so many years ago. It is Cottage Cheese Onion Dill, and is very tasty and makes a nice sandwich loaf with its tight crumb. It uses very little water with cottage cheese and an egg supplying most of the liquid. Sometimes it is nice to have bread in only 3 hours. The recipe follows the photos. Hope you enjoy it!
-Brad
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You are right, this is an excellent recipe. I have it, known as Dilly Bread. It also makes excellent small rolls, made in muffin pans. A secret to this is melted butter after removing from the oven and sprinkling lightly with salt. Now I'm going to have to make this again, my mouth is watering. Jean P., (VA)
Thanks, Jean. Glad to have nudged your latent memory. I never used the melted butter because I thought the bread was good without it. Now I'll have to reassess...
-Brad
Nice!! Breadforfun! All that cheese, wow, that must be delicious. It should be a meal all by itself.
I've been away from baking for around 1 and a half months now. It is tough.
It is a very satisfying bread, I must say. The onions give it a savory flavor that is great with a yogurt cheese spread that I make.
Hope you get back to baking soon. I understand how someone can get the itch after just a few weeks away.
-Brad