dilly bread

this stuff is so good. learned how to make it in a bread making class. the lady who was teaching us only used white flour and it was fantastic, but since we tend to do a 50/50 thing around here, i tried converting the recipe to match our standard bread making methods around here. yeah, i know. i have bread making methods now, when two years ago, i was throwing bricks against the wall and whining because i'd never get it right. lol

i haven't even posted my regular (improved/perfected) bread recipe yet, but i've been making this one alot lately and thought i'd share.


dilly bread recipe

3 cups all purpose unbleached flour
3 cups freshly ground hard red wheat flour
NOTE: the recipe will work with only all purpose flour (6 cups), but be sure to omit the vinegar and skip the soaking process. add all ingredients together (including water) and skip to step #5.

1/2 cup water
2 Tablespoons apple cider vinegar
2 cups cottage cheese (ricotta works very nicely as well)
2 Tablespoons butter soft
2 teaspoons onion powder
4 teaspoons dill weed
1 ¹/₂ teaspoons sea salt
¹/₂ teaspoon baking soda
3 Tablespoons white sugar (oh no!)
2 eggs
1 Tablespoon yeast

1. pour vinegar and water into glass bowl and mix a bit.
2. add cottage cheese to water/vinegar mixture and mix well by hand.

3. fold in wheat flour until well moistened and mixture is somewhat homogeneous.
4. soak mixture for about 2 hours.
5. add all other ingredients and mix well to incorporate.
6. knead until soft and elastic.
NOTE: it seems to take a bit longer on this recipe than it does on my other recipes.

7. rise until double.
8. punch down and shape.
9. raise until double.
10. bake at 350⁰ for 25 to 35 minutes or until deep golden brown.

(click to enlarge)

times will vary depending on the shape. i often use this recipe for dinner rolls, hamburger buns and tonite i made big round loaves (above) which come out extra soft but do need to cook a bit longer or they won't get done on the inside.


for small dinner rolls, divide the dough into 48 balls and shape as desired. i do knots, twists, or just plain rolls. for larger dinner rolls (at left), divide dough into 24 equal pieces and shape as desired. bake rolls on cookie sheets, stones or in muffin tins as desired.

these were pull aparts, but they were so big, you couldn't see the seams after rising. if making loaves, this amount of dough should make 2-3 standard or large round loaves.