Dill Bread
Served at Blaisdell Place in Minneapolis, Minnesota.
Servings: 3 loaves
Ingredients
- 1½ teaspoons honey
- 2 tablespoons warm water (105-115°)
- 1 package dry yeast
- 2 cups small curd cottage cheese
- 1 cup plus 2 tablespoons warm water
- 6 tablespoons honey
- 2 tablespoons dill seed
- 3 eggs
- 3 tablespoons oil
- 3 tablespoons instant onion
- 1 tablespoon salt
- ¾ teaspoon baking soda
- 9 cups all-purpose or bread flour
Instructions
- Butter three, 9×5-inch loaf pans; set aside.
- Stir 1½ teaspoons of honey into 2 tablespoons of warm water, then stir in yeast. Let stand until mixture bubbles, about 4 to 6 minutes.
- In a large bowl mix cottage cheese, 1 cup plus 2 tablespoons warm water, 6 tablespoons honey, dill seed, eggs, oil, instant onion, salt, and baking soda. Then mix in yeast mixture.
- Add flour, 2 cups at a time and then remaining cup, mixing until dough forms a ball and is still tacky. (It isn’t necessary to knead dough.)
- Place dough in a large greased bowl and turn to lightly coat all surfaces. Cover with plastic wrap and let rise in a warm place until doubled in size.
- Punch dough down; divide into three loaves and put in prepared pans. Let rise again until doubled in size.
- Preheat oven to 350°. Bake loaves until nicely browned and a toothpick inserted in the center of the loaf comes out clean; about 45 to 60 minutes. Bread should sound hollow when thumped on the side or bottom.
- Remove from pans and cool on rack. Makes three loaves.
- For French-style dill bread: Shape dough into two long, narrow loaves. Place diagonally on greased 15-inch baking sheets. Let rise and bake as directed.
