By Kevin Williams
Dill is a popular plant found in Amish gardens. It's easy to grow, is used in pickling, but can also add some zip to other dishes, like this homemade Amish dilly bread.
The Clemson University Agriculture Extension Service describes dill:
Dill is one of the easiest herbs to grow from seed sown in fall or early spring. It is a cool-weather annual that will go to seed with the onset of hot weather. Feathery young leaves are used in salads and with vegetables and fish. The ripe seeds and unripe seed heads are used in pickling. The large green caterpillars that love to eat dill are swallowtail butterfly larvae. Do not plant dill near fennel since they can cross and produce strangely flavored seedlings. Dill readily self seeds.
This is an awesome recipe from our Amish archives, from an Amish woman in Michigan, for homemade "dilly bread." Enjoy!
- 1 package active dry yeast
- ¼ cup warm water
- 2 tablespoons sugar
- 1 tablespoon dried onion flakes
- 1 tablespoon butter, softened
- 1 teaspoon salt
- 1 cup small-curd cottage cheese
- 1 tablespoon dry dill seed or dill weed
- ¼ teaspoon baking soda
- 1 large egg
- 2½ cups bread flour
- Dissolve the yeast in the water in a large bowl. Add the sugar, onion flakes, butter, salt, cottage cheese, dill, baking soda, and egg. Mix well. Slowly add the flour, beating after each addition. After all the flour is added and stirred in, you may need to knead the dough with your hands to finish mixing the flour in. Cover with a damp cloth. Let rise in a warm place for 1 hour.
- Punch down and shape into 12 rolls or 1 loaf. Grease a baking sheet for the rolls or grease and flour a 5 by 9-inch loaf pan for the loaf. Place the dough on the sheet or in the pan, cover with a damp cloth, and let rise again until light, 30 to 45 minutes.
- While the dough is rising, preheat the oven to 350°F. Bake until golden brown, 14 to 16 minutes for the rolls or about 45 minutes for the loaf. Remove the pans from the oven and brush the bread or rolls with melted lard or margarine. Unused rolls or bread can be sealed and frozen, or stored in a sealed container and stay fresh for 3 to 4 days. Makes 12 rolls or 1 loaf.
Super easy and delicious! Followed recipe exactly. Made twice, did not double...one batch of rolls and one round loaf. I was going to share but I’m already 2 rolls down...hot from the oven with butter! Thanks for a great recipe!
Thanks, Heather, for letting us know how it turned out, glad you enjoyed it, if I were more of a dill fan, I'd be making that a lot!