Friday, January 13, 2012

Friday's Recipe

Dill Bread Recipe

This is one of our family's favorites. We've had it twice this week. We've made them into bread loaves and rolls. Either way, they are delicious!


1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 egg, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour


In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add the fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool. Cut into wedges before serving. Yield: 12 servings.

Nutritional Analysis: One piece equals 118 calories, 2 g fat (1 g saturated fat), 22 mg cholesterol, 385 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Recipe can be found at

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