dilly bread

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Okay, so I’ve been kinda doing a lot of baking lately. 🙂

Recently I received a couple baking books which I have been itching to try, so, lo and behold, I give you…dilly bread.

I was looking through the book called The Amish Cook’s Baking Book, ooh-ing and ah-ing over all the gorgeous photographs and scrumptious, mouth-watering breads and pies and cookies, and glancing through the simple, yet profoundly touching and moving thoughts by the Amish women (and sometimes men) who have cooked and baked for their family for decades. Turning through all the glossy pages, each recipe more beautiful than the last, and after a long struggle to decide, I finally made up my mind.

The irresistible dilly bread beckoned me from the page. In other words, I couldn’t resist 🙂

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I am eating one as we speak 😀

But, instead of bragging about it, now I’ll let you make some of your own.

Oh yes, and by the way, I did not have everything on hand, and I *alsomayhavejustalittleittybittybitkinda* tweaked it, haha. The stuff I tweaked I put it in bold.

Dilly Bread

the cast of characters

~ 1 package of active dry yeast

~ 1/4 cup warm water (or a little more)

~ 2 tbsp sugar

~ 1 tbsp dried onion flakes (or 1/2 tsp garlic flakes/powder)

~ 1 tbsp butter, softened

~ 1 tsp salt

~ 1 cup small-curd cottage cheese

~ 1 tbsp dry dill seed/weed

~ 1/4 tsp baking soda

~ 1 large egg

the outsider

~ 2 1/2 cups bread flour (or all-purpose flour)

(It’s actually not that long of a list….it just looks like it :))

the plan

1) Dissolve the yeast in the warm water in a large bowl Stir in everything except the outsider. Mix well. Then 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. If it still looks too dry, or you’re having a hard time mixing in all the flour, like I did, just add a little more warm water, just a little bit.

2) Cover with a damp cloth, and let rise in a warm place for 1 hour.

3) Punch down and shape into 12 rolls or 1 loaf. Since I did rolls, I just covered my hands in flour (and alot) and then grabbed a small chunk of the dough to form a roll, and then sprinkled flour on it so it didn’t stick to my fingers. Make sure it doesn’t stick to your hands, or else you’re gonna end up with a roll with a weird looking mohawk, haha, seriously though.

4) Grease a baking sheet for the rolls or a 5×9 inch loaf pan for the bread. Place the dough in the sheet or pan, cover with the damp cloth, and let rise again until light, about 30-40 minutes (but don’t punch them down ::grin::)

5) While the dough is rising, preheat the oven to 350 degrees F. Bake until golden brown, 14-16 minutes for the rolls or about 45 minutes for the loaf. Remove them from the oven and brush the loaf/rolls with melted butter, and sprinkle a little bit of parsley and dill into the butter before brushing them.

….And voila! They should look something akin to this…

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blessings

2 thoughts on “dilly bread

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