1960's recipe - Dilly Bread -

[dem in texas]

I found an old community cookbook at an estate sale this weekend and had a trip down the memory lane of food as I read all the 1950's and 1960's recipes. One that caught by eye was the recipe for Dilly bread. I think this was a runner-up recipe in a Pillsbury Cook-Off one year in the 1960's. I used to make a lot of bread and remember first reading this recipe and thinking - Yuk! Cottage cheese in bread dough? But I tried the recipe and the bread was delicious and made great toast. I haven't made this recipe since the 1970's, but I'm going to make a loaf.

1 pkg Dry yeast
1/4 Cup warm water
1 cup small curd cottage cheese
1 Tbsp instant onion
2 tsp dill weed
1/4 tsp baking soda
2 1/2 cups flour
2 Tbsp. sugar
1 Tbsp butter
1 tsp salt
1 beaten egg

Soften yeast in warm water. Heat cottage cheese to lukewarm. Add onion, dill, baking soda, sugar, butter, salt, egg and yeast. Stir until blended. Add one cup flour, blending with electric mixer. Add rest of flour by hand, Cover and let rise 1 hour. Stir down. Turn into 8" round 1 1/2 to 2 quart well greased casserole or loaf pan. Let rise 30 to 40 minutes. Bake 40 to 50 minutes in a 350 degree oven. Brush top with butter and sprinkle with salt.

[Major Nikon]

1. Look for active dry yeast if you want to stay true to the recipe

If you can find it, instant yeast is easier to work with as no hydration is required before use. There's also rapid rise yeast, which is sometimes marketed as Rapid Rise/Instant yeast, but it's not the same as just instant yeast. It's designed to rise rapidly and eliminate the need for the proofing stage.

[dem in texas]

2. You are so right

I copied the recipe from the old cookbook when there no such thing as rapid rise yeast. I prefer the old dry instant yeast and it is still sold in stores. Years ago, the yeast was sold in soft cakes that would be in the refrigerated shelves along near the butter. I can remember when the dry instant packages came out, that was a big deal. Oh my, I am giving my age away!

[NJCher]

3. I remember dilly bread!

I think I made it a number of times, but I must have used a no-yeast recipe, as I never have been much of a baker.

Brings back fond memories. I'd make it again but I don't do breads anymore, due to a wheat allergy.


Cher

[PoindexterOglethorpe]

4. That actually looks quite good.

I should try it.

It helps to realize that a lot of things you wouldn't ever want to consume in the wild, such as cottage cheese, will totally transform in a bread recipe.

Actually, the wonderful thing about bread recipes is how they transform the ingredients. Here's my recipe for corn bread casserole, taken directly from the Jiffy people:

JIFFY CORN CASSEROLE

1 can whole kernel yellow corn, drained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Mix all together and pour into large, lightly oiled casserole dish. Bake at
350°F for 55 to 60 minutes.


When I read the ingredients, I think "What the heck?" But I've made it lots of times and it's completely wonderful. Some years back I'd connected with a group of people who held potlucks once a month, and my first time with them I made this. Everyone said I needed to make it ever single time in the future. Which I did, for as long as I was connected to that group.

[EdditJones]

5. May make this this weekend

Looks yummy. I wonder if I can use sourdough starter as the yeast?

[PlanetBev]

6. Haven't thought of Dilly Bread for about 50 years

Thank you for the recipe. I just might make it....I love dill!

[Vinca]

7. Somewhere I've got a dilly bread variation of a monkey bread recipe.

I haven't thought about it in years, but I'll have to go looking for it because it was delicious.

[dem in texas]

8. Sounds like my Kind of Recipe

If you find it, please post it, I am sure more readers besides me would like to try it.

[Vinca]

9. I'll be searching the recipe stash over the weekend.

[Vinca]

10. It's lost. I think it was a Better Homes & Garden recipe.

I think if you find a "from scratch" recipe for monkey bread that is highly rated and cover the chunks in melted butter and dried dill weed it will turn out really good. That's my plan anyway. LOL.