Kay's Dill Seed Bread

My husband and I are finally back in San Diego after spending a week in Northfield, Minnesota. We had a great time although it did take me time to get used to the cold weather. I learned many new recipes from my in-laws and I can't wait to try them on my family here. As I mentioned before, my father-in-law is a great breadmaker, but my mother-in-law, Kay, is also an incredible breadmaker. The night before we left she made her famous Dill Seed Bread. If you can't find dill seeds at your grocery store, try a natural food store or you can order it online. Note, these are actual seeds, not dill weed.

INGREDIENTS

• 1 pkg. Or 2-1/2 t. Dry yeast
• ¼ c. Warm water
• 2 T. Sugar
• 1 c. Cream-style cottage cheese, room temperature
• 1 T. Minced onion
• 1 T. Melted or softened butter
• 1 Egg
• 1 t. Salt
• 1/4 teaspoon baking soda
• 2 t. Dill seed (not weed)
• 2-1/4 to 2-1/2 c. (or slightly more) flour

1. In a small glass bowl, dissolve yeast in warm water and add the sugar to proof.
2. In a separate large bowl combine the cottage cheese, minced onion, butter, egg, salt, baking soda and dill seed; add the proofed yeast to the mixture.
3. Now start adding the flour one cup at a time; you should add enough flour to allow the dough to pull away from the sides of the bowl.
4. Knead approximately 10 minutes until all of the cottage cheese curds are no longer visible. If you are mixing by hand rather than by Kitchenaide style mixer, you may want to blend or process the cheese prior to kneading by hand.
5. Let dough rest in a warm, draft free area and allow the dough to double in size, about an hour. Once the dough doubles in size, punch the dough to expel the gasses.
6. Shape dough into a loaf and place on a sprayed cookie sheet and allow to double in size again.
7. Brush the loaf with a mixture of egg and milk.
8. Bake at 350 F. until dark golden brown, about 30 to 35 minutes.
9. Brush the loaf with softened butter upon removal from oven. You can also sprinkle with kosher salt and/or dill seed.
10. YUMMY!