Share “Dilly Bread Comes From Amish Country”

Dilly Bread Comes From Amish Country

Melba Lovelace Published: August 31, 1989
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DEAR MELBA: Wanda Wade requested a recipe for Dilly Bread. My husband's grandmother used to make this bread. It's good and easy to make.

Linda Miller,

Selman

DEAR MELBA: Dilly Bread is from Pennsylvania Amish country. It's really tasty.

E. Jenkins,

Ponca City

DEAR MELBA: My daughter-in-law, who lives in Tulsa, makes Dilly Bread. When it cools, she slices it in 1-inch thick slices and puts a pat of butter between each slice before freezing it. When heated to eat, it's already buttered.

This recipe is one put out by an Eastern Star circle.

Lela Kendrick,

City

Dilly Bread 1 pkg. active dry yeast 1/4 c. warm water (105 to 110 degrees) 1 c. creamed cottage cheese 2 T. sugar 1 T. instant minced onions 1 T. margarine or butter 2 t. dill seed or dill weed 1 t. salt 1/4 t. baking soda 1 egg, unbeaten 2 1/4 to 2 1/2 c. all-purpose flour Soften yeast in water.

Heat cottage cheese to lukewarm. In mixing bowl, combine cottage cheese, sugar, onions, margarine, dill seed, salt, soda, egg and softened yeast.

Add flour to form a stiff dough, beating well after each addition.

Cover and let rise in warm place (85 to 90 degrees) until light and doubled in size, about 50 to 60 minutes.

Stir down dough. Turn into well-greased 8-inch round (1 1/2-2 quart) casserole. Let rise until light, 30 to 40 minutes.

Bake in preheated 350-degree oven for 40 to 50 minutes until golden brown. While warm, brush with soft butter and sprinkle with salt (optional). Makes 1 round loaf.

... Others sharing included Christine Willhite, Helen Parker, Oklahoma City; Berniece Honser, Watonga; Patricia Opitz, Anadarko; Ilene Beauchamp, Choctaw; Bunny Neff, Sayre; Marie Cox, Midwest City.

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