My mom has always been such a great cook. SUCH a great cook. I learned all that I know from her – the creativity, the love, the devotion, and the fact that recipes should serve only as guidelines, but never followed. (To this day, neither of us have ever followed a recipe – it’s impossible – we “improvise.”) And, I think that’s what makes us so good. Not just good- great. I’m typically a humble little lady, but Mom and I are great in the kitchen.
I have so many fond memories of her homemade specialities. She first taught me how to make quiche, one of my favorites. Thick as Fog Split Pea Soup, Roasted Veggies, and homemade granola are always at the top of my list of comfort food from Mom.
And, Dilly Bread is another. It’s so special – it’s divine, in fact. It’s something to make and bake for family and friends. It’s kind of like Friendship Bread, but without the stress of the continually baking and spreading. And, it belongs to Mom.
Cottage cheese for depth and lift, plenty of dill and salt for flavor, and a whole lot of love for this quick yeasted bread: Dilly Bread.
Dilly Bread
1 pkg dry yeast (dissolved in 1 cup warm water)
1 cup cottage cheese, room temperature
2 Tbs. sugar
1 Tbs. onion flakes
1 Tbs. melted butter
2 tsp. dill weed (dried)
1 tsp. sea salt
1/4 tsp. baking soda
1 large egg
2 1/2 cups all purpose flour
melted butter and coarse sea salt for topping
Once the yeast has bloomed in the warm water, combine the yeast and water mixture with the cottage cheese, sugar, onion, butter, dill, sea salt, baking soda, and egg. Mix well.
Fold in the flour and mix everything together very well.
Cover with a damp towel and let rest in a warm room for about 1-2 hours, letting the dough double in size.
Using floured hands, knead the dough to release any air bubbles and transfer to one large greased bread baking pan or two smaller ones (I doubled the recipe for this post, hence the four loaves).
Cover again with a damp cloth and let rise (double in size) for another hour or so.
Preheat the oven to 350 degrees.
Bake the loaf (loaves) for 30-40 minutes, until golden brown.
Remove from the oven, brush with melted butter and sprinkle with coarse salt.
Let the loaves cool for 15-20 minutes before inverting, removing from the baking pans, and devouring with additional salt and butter slathered all over each slice. You won’t be sorry.
