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A Dilly Bread

12 inch Deep Dutch oven
2 to 2 2/3 cups all purpose flour
2 tablespoons sugar
2 to 3 teaspoons Instant minced onion
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 pkg. active dry yeast
8 oz. Carton (1 cup) creamed cottage cheese
1/4 cup water
1 tablespoon margarine or butter
1 egg
Margarine or butter, melted
Coarse salt, if desired

Generously grease 10" Dutch oven. In large bowl, combine 1-cup flour, sugar, onion, dill seed, salt, baking soda, and yeast; blend well. In small Dutch oven, heat cottage cheese, water and 1 tablespoon margarine until very warm (120 to 130 F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff batter. Cover; let rise in warm place (80 to 85F) until light and doubled in size, 45 to 60 minutes. Stir down dough. Shape & place in prepared Dutch oven. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Bake in Dutch oven 30 to 45 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Remove from Dutch oven immediately; place on wire rack. Brush warm loaf with melted margarine and sprinkle with coarse salt. Cool completely. 1 (20-slice) loaf

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