Crusty and Delicious Amish Dilly Bread
This bread is perfect for sandwiches, slice and no worries about pickle, the dill is in the bread!
Ingredients
- 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
- 2 ½ cups bread flour
Instructions
- 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.
Tried this recipe?Let us know how it was!