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Dill Bread

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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, 9x5-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.