Dill Bread - Dillbrot

Recipe By:
Feather
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  • Total Time 160 min Ico-add
  • Yield 1 Loaf
  • Level Easy

Dill bread - dillbrot of Swedish origin - is sometimes prepared as a gluten free bread; this one is not. This yeast bread variation is enhanced with cottage cheese and onion for a multi layered flavor profile.
 

Ingredients

  • 1 packet active dry yeast
  • 1/4 cup warmed water (105 to 115 degrees f)
  • 1 cup small curd cottage cheese
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon onion, minced
  • 1 tablespoon butter, melted
  • 1 large egg, beaten
  • 2 teaspoons dill seeds
  • 2 1/4 cups all purpose flour
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Directions

  1. 1. Dissolve yeast in warmed water, cover and let stand for 10 minutes.
  2. 2. Combine the cottage cheese, sugar, salt, onion, butter and egg; stir well. Add the yeast mixture and dill seeds, stir to combine thoroughly.
  3. 3. Add the flour a little at a time. Beat until well mixed and mixture is stiff but not heavy. It should have a standard bread dough feeling.
  4. 4. Cover and let rise in a warm place until doubled in bulk, about one hour.
  5. 5. Punch down and knead the dough. Place it in a bread pan or arrange it in a round shape on a greased cookie sheet. Let rise again, about 45 minutes.
  6. 6. Bake at 350 degrees F for 30 to 45 minutes or until done (some ovens vary).
  7. 7. While the bread is still warm brush it with softened butter and sprinkle with salt.