DILLY BREAD

This is pertneer the best bread I've ever eaten. CD is always a hoot'n ana holler'n for it. No matter where I take it, people can never figger out what's in it. It's a good hearty bread and it is extremely easy to make, no kneadin', so that works for me.

The picture I have showin' is actually the recipe cut in half. When you make the full recipe the bread rises and bakes much higher. When I just make it for CD and I, it gets cut in half. If I make it to take somewhere I put the dough into a 9" x 13" casserole dish and I double the recipe. But if you are making it for more than two at home, put the full recipe into a 8" x 8" dish to git er done.

Here is the full recipe

You are gonna need:

2 package dry yeast
1/2 cup warm water
2 cup cottage cheese, heated to lukewarm
4 tablespoons sugar
2 tablespoons canola oil
2 tablespoon dill seed
2 teaspoon salt
1/2 teaspoon baking soda
2 eggs, unbeaten
4 1/2 cups whole wheat flour
1/2 cup milled flax seed

Dissolve yeast in warm water.

Put the cottage cheese into a small pan and heat to lukewarm over low heat, stirrin' frequently.

Mix the sugar, dill seed, salt,flax seed and soda in a small bowl.

Add the eggs, canola oil and the warmed cottage cheese to the dill seed mixture, mixing well.

Add the yeast and water mixture, dill liquid ingredients and the flour alternately.

The dough will be stiff, just mix all ingredients well and let rise until doubled about 1 to 1 1/2 hours.

Put the dough into your greased casserole dish and let rise until double. Figger on about 45 minutes to 1 hour.

Bake at 350 degrees, 40 - 50 minutes. The top should be good n' browned.

This bread makes good breakfast toast. Just slice a piece in half and butter and toast.

Yum Yum, good eat'in
Rebel