Dill-onion bread

Recipe of the Week
 
Dill-onion bread
 
Courtesy of
Charles Bryant O’Dooley
 
 



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Ingredients

1 Tbsp. dry yeast
1/2 cup warm water
1 beaten egg
1/2 cup cottage cheese
1/3 cup finely chopped onion
1 Tbsp. butter
2 cups whole wheat flour
1/3 cup whole bran cereal
1/2 cup wheat germ
1 Tbsp. honey
1 Tbsp. dillseed
1 tsp. kelp (optional)
1/4 tsp. baking soda
1 cup starter (see below)

Method

Soften yeast in warm water. Combine egg, cottage cheese, onion, and butter; mix well. In another bowl stir together the flour, cereal, wheat germ, honey, dill, kelp, and soda. Add cottage cheese and starter and yeast mixture, stirring well. Cover and let rise until double in size, about 1 hour. Stir dough down. Knead on a lightly- floured surface 1 minute. With a greased hand pat in a well- greased 9-inch round baking pan. Cover; let rise until doubled in size, about 1 hour. Score top in a diamond pattern. Bake 40 minutes at 350°. Remove from dish and place on rack to cool.

Milk starter

1 cup milk
1 cup flour
1/4 cup sugar
1 tsp. yeast

Mix together in a crock and let stand at room temperature uncovered for 2-4 days. Stir down 2 or 3 times a day.

To use the starter, take it out of the refrigerator at least 8 hours before using and add another cup of flour, cup of milk, and 1/4 cup sugar.

Mix well and let stand in a warm place free from drafts. Save at least a cup of starter each time. If you want to bake several things and need more starter, you can double the recipe but let it sit out longer. If you are not going to use your starter for several months, it can be frozen to keep it.








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