A recipe from my great-grandmother’s files; I think this one was actually in her husband’s handwriting. I’ve had it — and considered making it — for five years or so. Something about it put me off, but lord knows that was the dumbest thing I ever did because this bread is
White bread recipe. Easy to slice, excellent for sandwiches, and delicious enough to make a meal in itself with a thick smear of butter and sprinkle of flaky salt.
Cottage cheese is a surprise ingredient and one that you’d never guess was in there. I don’t even know where it goes once it’s inside. It just gets all mixed up and the batter goes from lumpy to smooth and bakes up to give you this damn fantastic texture. Look at that fine crumb!
Buttermilk Dill Bread Recipe: How To Make It
You can double the recipe to make two loaves and you might want to do that. The first time I made this, we had another small family over for lunch and between the four adults and three kids, the one loaf was gone by the end of the day. (P.S. It goes great with minestrone soup and broccoli cheese soup.)
It keeps very well, wrapped up at room temperature, for about three days. And seriously if you want to leave out the dill (it doesn’t really add that much flavor tbh) and call this perfect white bread instead, that’s okay by me.
Put the yeast into a large mixing bowl (the bowl of your stand mixer if you have one) and add the water. Allow to soften for a few minutes.
Garlic Dill Bread (bread Machine) Recipe
Begin kneading the dough, adding more flour as needed to make a smooth, elastic dough. It may still be a little sticky to your hands but as long as it can pull together into a ball, it should be good. This may take 5 minutes or longer.
Punch down and shape into a loaf. Grease a large (9×5) loaf pan with a teaspoon or so of butter and place the loaf inside. Cover with a damp cloth and let rise another hour.
Set oven to 350ºF. Bake the risen loaf for 30 minutes until golden brown on top. Spread top with a little more butter.
Cucumber Dill Rolls Savory Bread Machine
Let cool 10 minutes then gently tump out the loaf from the pan and let cool on a rack at least 10 minutes before slicing.Dill bread has a lovely taste and texture. It’s perfect for toasting and topping with cream cheese. This savory bread is also great for sandwiches.
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The Man of the House and I used to participate in a CSA (Community Supported Agriculture) program. Once a week we’d get a variety of veggies fresh from the farm.
Cottage Dill Bread For The Bread Machine Recipe
I knew I’d seen a recipe for dill bread and thought this would be the perfect opportunity to give it a try.
I was a bit dubious about the cottage cheese in the recipe. I tried it anyway and you know what? The bread was VERY good. It had a lovely taste and texture.
I’ve seen some recipes for dill bread that recommend you warm the cottage cheese before adding to the bread pan. This is because the temperature of the cold cottage cheese might affect the yeast and cause the bread not to rise as much.
Simple Bread Machine Sourdough {no Yeast}
If your machine is like my Zojirushi and has a warming cycle, that’s not needed. If your machine doesn’t have a warming or preheat cycle, you’ll want to warm the cottage cheese.
If you like this recipe, check out my collection of herb bread recipes for the bread machine. BTW, the rosemary bread is wonderful!!
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my bread machine, I add the liquid first.)
Bread Machine Potato Dill Bread Recipe
Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If needed, you can add a little water or flour.
Calories: 189 kcal | Carbohydrates: 33 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 290 mg | Potassium: 98 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 160 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 1 mg
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
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