One Christmas holiday season about 15 years ago, some dear friends, Jan and Mike, showed up at our front door on a snowy, blustery day with a warm loaf of this amazing Dill Bread.
I thought I had died and gone to heaven.
sharing with my family devouring this luscious loaf, I quickly begged for the recipe. Jan sweetly obliged, and I have been making this bread at least once a year ever since.
This bread is so right up my alley of flavor fiestas! Sauteed buttery onion flakes and dill seed baked into this dense, no-knead bread and topped with a sprinkling of coarse sea salt. A cup of cottage cheese in the dough makes it moist and dense.
Yesterday was a bit windy and rainy and seemed a perfect day to let an easy loaf of bread raise and bake for dinner to accompany a beef pot roast and caramelized butternut squash. A perfect Fall feast.
Here’s the recipe for “Jan’s Dill Bread”
1 pkg dry yeast
1/4 cup warm water
2 Tbsp sugar
1/4 c olive oil
2 Tbsp minced onion flakes
2 Tbsp butter
1 c cottage cheese
1/4 tsp baking soda
2 Tbsp dill seed
1 tsp salt
2 1/2 c flour
Soften onion in butter over low heat and let cool.
Dissolve yeast in warm water. Add all ingredients except flour, and mix well. Then stir in flour to make stiff dough.
Let rise until doubled (an hour or so). Punch down and place in greased 2 qt casserole or baking stone. Let rise 40 min. Bake for approx. 30 minutes at 350 degrees F until well browned.
Brush top with butter and sprinkle with coarse sea salt.
ENJOY! (and thanks Jan!)
Cheers & Hugs