Cottage Dill Bread

Aromatic with a savory taste. nice accompaniment for meats. makes delicious toast. this recipe appears in la pinata cookbook from the junior league of mcallen, texas, 1980. i added the dill weed--it gives the bread a better aroma.

Steps

Soften yeast in warm water.

Sift flour , baking soda , and salt together and set aside.

In saucepan heat the cottage cheese until lukewarm.

Stir in shortening , sugar , onion , dill seed , dill weed , and baking soda.

Pour this mixture into a large mixing bowl.

Add yeast and well beaten egg and mix.

Stir in the flour mixture a little at a time until a soft dough forms.

Knead lightly on a floured surface until the dough is elastic.

Place in a greased bowl , turning once to grease the surface.

Cover and let rise in a warm place about one hour.

Punch down , cover and let rest about 10 minutes.

Shape into a loaf and place into a greased 5 x 9 inch bread pan.

Cover and let rise until double in bulk , about 30-40 minutes.

Bake at 350f for about 40 minutes.

If the top browns too fast , cover with foil.

Remove from oven , brush top with melted butter and remove from pan about 10 minutes later.

Ingredients

dry yeast, warm water, cream-style cottage cheese, shortening, sugar, onion, dill seeds, dried dill weed, egg, flour, baking soda, salt