Sunday, February 18, 2007

Dill Bread

Dill is one of my favourite herbs. One of my favourite dishes has to be beef stroganoff with dill. Maybe I will post about it one day. My local deli sells a dill pesto which is so incredibly good. There's always some in my fridge.

So when I saw this recipe posted on the BBC food boards, I had to try it. The use of cottage cheese was also intriguing. I have tried in vain to re-find the post to link to here. So I'm hoping that the original poster, Winterberry, will not mind if I re-post her recipe here. It is after all a testament to his/her great taste and cooking acumen.

I thoroughly recommend the BBC boards as a great source of tried and true recipes and helpful advice. I have posted quite a few questions and have always gotten great replies. Here's a link.

Anyway, back to this recipe. It's so easy to make. And the bread is lovely and moist and tender and delicious. The original recipe used dill seeds. But I couldn't find them so I used dried dill. I don't think you would even have to use dill. Other herbs would probably work just as well.

Dill Bread
(from Winterberry on the BBC Food Boards)

Proof 1.5 tspn of dry yeast in 1/4 cup warm water with 1 tspn of sugar. Beat 1 egg and add 1 dry dill to taste, 1 cup of room temperature cottage cheese, 1 tbspn of chopped onion, 1 tbspn of melted butter, 1/4 tspn of baking soda, 1 tspn salt and 2 tbspn sugar (less 1 tspn as it was added to the yeast mix). Mix and add yeast mix. Add 21/4 cups plain flour and mix to a stiff dough.

Leave to rise for 1 hour. Put dough into a buttered and floured loaf tin and leave 20-40 minutes to rise again. Bake in 200C oven for 40-50 minutes.


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