This is a great bread recipe passed down from my mother’s Aunt Pauline. She lived in an era where most bread was made at home. My mother used to make creamed chip beef gravy to serve over toasted slices of Dillie Bread. I like it with butter when it comes warm from the oven. It’s also great accompaniment to a peasant meal on a cold winter’s evening.
Like all bread recipes, it takes a little finesse to bring it to life. I add about 1 cup of flour less at the beginning and also reserve one cup of water kneading first one then the other after the other ingredients have been blended.
AUNT PAULINE’S DILLIE BREAD
Makes 4 loaves
12 C flour
1/4 C sugar
4 t salt
4 t dill seed
about 3 C warm water
3 packages of active yeast
1/3 C vegetable oil
2 C cottage cheese
1/4 C diced fresh onion
Dissolve the yeast in 2 C warm water.
Combine the oil, cottage cheese and onion in a blender or food processor until smooth.
Mix the dry ingredients, add the cottage cheese mixture and the water/yeast. Knead the dough adding flour and water until the dough is smooth and elastic.
Cover it and let it raise in a warm area until double in bulk. Punch down and divide the dough into 4 pieces, put in oiled loaf pans and let it raise again until double in bulk. Brush the top with melted butter and bake for 45 minutes in a preheated 375F degree oven.
Slice and enjoy a warm slice as soon as it comes from the oven. Can be wrapped tightly and frozen. Also ships well to send to a friend. We will be sending one of our loaves from today to my mom on Tuesday. It’s one of her favorites.