Autumn Dill Bread

A couple of mornings ago I went out on my deck and was surprised by the chill in the air. The leaves of our cottonwood tree are beginning to dot the yard. Yesterday the sun went down earlier and it was dark before 7 p.m. Today’s temperature is predicted to reach eighty-five degrees, but tomorrow may not reach seventy! These are all signs that autumn is on its way. This time of year always triggers my desire for comfort food. Here in the Midwest it is a sign that our bodies are getting ready for a winter hibernation of sorts.

This morning I looked through my recipe box to find the directions for one of my favorite cool weather treats, Autumn Dill Bread. I hope you enjoy this recipe as much as I do.

Autumn Dill Bread

  • 1 pkg. yeast
  • 1/4 c. warm water
  • 1 c. room temp cottage cheese
  • 2 Tbsp. sugar
  • 1 Tbsp. instant minced onion
  • 1 Tbsp. butter
  • 2 tsp. dill seed
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 egg (lightly beaten)
  • 2 1/2 c. flour
  • Soft butter and salt

Preheat oven to 350 degrees.

Soften yeast in warm water and let proof. Combine cottage cheese, sugar, onion, 1 Tbsp butter, dill, seed, 1 tsp salt, baking soda and egg in large mixing bowl. Add the softened yeast to the other combined ingredients. Add flour a little at a time to form a stiff dough and until all flour is mixed in thoroughly. Cover dough and let rise in warm place until double (about 1 hour).

Stir down dough and turn into a well greased 8 inch round (1 1/2 to 2 quart) casserole. Cover and let rise again until light (30-40 minutes).

Bake at 350 degrees for 40-50 minutes or until golden brown. While bread is still hot, brush crust with softened butter and sprinkle with salt. Allow to cool!

Makes one loaf.

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