Nancy's Kitchen - Tried and Tested Recipes
Dill Bread Recipe
again everyone. This is the recipe I
have for dill bread for Sylvia and
anyone else who would like to try. This
is a yeast raised bread. It also uses
ricotta cheese instead of cottage
cheese, though cottage cheese probably
will be OK. I always use bread flour, or
strong flour for this and coarsely
chopped fresh dill. Though this may seem
to be a bit time consuming, the actual
hands on time isn't much.
1/2 cup warm water
1 egg (beaten)
3-1/2 cups ±
3/4 cup ricotta cheese
1/3 cup chopped onion (use
Vidalia if in season)*
chopped fresh dill
1/4 tsp baking
1-1/2 tsp salt
Dissolve yeast in water; add sugar, egg,
1 cup of the flour and stir. Then add
the onions, dill and ricotta cheese.
Stir well and let sit until “foamy” for
about ˝ hour.
Mix the salt and
soda with the one cup of the remaining
flour; add to the dough; add another cup
of flour and then knead in the remaining
flour until the dough is smooth and
elastic. The dough should still be soft
but not sticky.
Let rise until
double in size… usually an hour or so…
depending on room temperature. Gently
deflate the dough, knead slightly and
fit into a greased bread pan. I usually
braid the dough and then fit it into the
pan. Brush the top with an egg wash and
sprinkle with dill seeds. Let rise until
doubled in size.
Makes one large
loaf… or 2 small loaves… or one small
loaf and several rolls. Bake at 350 for
about 40 minutes. When done, brush the
top with melted butter and place a damp
towel over the top of the loaf. Before
the loaf is cool sprinkle it with coarse
*Though I haven't yet
tried, maybe next time I will use a
combination of onions and scallions.
I hope everyone who tries this bread
will enjoy it. Anyone with questions
please ask and of course as I always
say, feel free to improvise.
from Upstate NY