Simple Dill Bread Recipes

I made the first recipe listed for a boat happy hour when we were in “yard jail.” A fellow cruiser asks me to post the recipe.

Ben loves dill bread and when I have cottage cheese, I make the 2^nd recipe. This recipe came from his grandmother and it’s his favorite. However, the first recipe is very easy, and I usually have these items available on the boat. So, it has become a new favorite.

Both are simple–enjoy!

First recipe using milk

Dill and Onion bread (and Rosemary)

Ingredients

• 1/2 c milk
• 1.5 T sugar
• 1 t salt
• 1 T butter
• 1 package yeast
• 1/2 c warm water
• 2 1/4 c flour
• 3 T dried minced onion
• 1/2 t rosemary
• 1/2 t dill (or 1 T of dill seed and no rosemary)

Directions

1. Scald milk,
2. Dissolve butter, sugar and salt in milk and let cool to lukewarm.
3. In a large bowl proof the yeast in the warm water.
4. Add the cooled milk, dill (rosemary), onion and flour, stir well.
5. Cover bowl with towel and let dough rise for about 45 minutes, until it doubles (80-90 degrees is best).
6. Stir it down and turn into a greased casserole dish or bread pan
7. Let stand for 15-20 minutes.
8. Bake in a 350 oven for about 1 hour.

Helpful Hints

To scald milk

• Milk scalds at 170 degrees Fahrenheit.
• Add 1 T butter if using low fat milk
• Cool before using: Yeast dies at 138 degrees Fahrenheit, so allow the scalded milk to cool before using.
• Choose a sturdy pot with a heavy bottom; this will heat the milk evenly without burning. Over medium heat, cook the milk and watch for bubbles.
• You don’t want the milk to fully boil, but you definitely want the milk heated through. When a skin of congealed proteins forms across the top, you know you’re done. To be doubly sure, use a reliable thermometer to check the temperature (milk scalds at 170 degrees). Allow to cool to about 110 degrees before using in a recipe (yeast dies at 138 degrees F).
• Interesting–I did not have a cooking thermometer on the boat but I found that our digital laser infrared thermometer worked pretty well such as one like this that can bought on amazon

https://amzn.to/3qdEI5N

• Microwave: Pour milk into a microwave-safe container and microwave on MEDIUM-HIGH (70%) power, stirring every 15 seconds, just until steam begins to rise from the milk. To scald milk for custards or yogurt, heat 1 cup on HIGH (100%) power for 2 to 2 ½ minutes. In my microwave it takes 5-6 times at 7%.

Yeast—dissolve 110 to 117 degree water

Second recipe using cottage cheese

Dilly Bread recipe

 Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup 4% cottage cheese, lukewarm
• 2 tablespoons sugar
• 1 tablespoon dried minced onion
• 1 tablespoon butter 2 tablespoons dill seed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg, room temperature
• 2-1/4 to 2-1/2 cups all-purpose flour

Directions

1. Soften yeast in warm water; set aside.
2. In larger bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended.
3. Stir in yeast.
4. Gradually add flour to form stiff dough. (no mixer needed)
5. Cover and let rise in warm place for about 1 hour.
6. Stir down dough.
7. Turn into well-greased 8-in. round casserole dish, about 1- to 1-1/2-qt. size.
8. Let rise for 30-40 minutes.
9. Bake at 350° for 35-45 minutes.
10. Brush with butter and add a little bit of salt.

Don’t you just love the smell of baking bread!