Clara’s Dill Bread

Herb Garden
Herb Garden

 

This is another wonderfully fragrant and delicious bread that originated with my mother years ago. “Clara” was a woman in a church where my father was pastor. This is something I look forward to making when I’m allowed a few more carbs again. As always, I have added Mother’s comments, some of seem a bit old-fashioned. Plus she always wrote her recipes out on onion-skin paper, making it extremely difficult to read!

This was a staple in my home when I was growing up and she sent this to me when I was a young bride. I had to laugh when I read her last comment about how to eat the loaf! I’d forgotten that.

Recipe on Onion Skin
Recipe on Onion Skin

 

Mix 1 package dry yeast with ¼ cup warm water.

Add 1 cup creamed cottage cheese OR 1 cup clabbered milk heated to lukewarm, 2 tablespoons sugar and 1 tablespoon minced fresh onion.

Mix in 1 tablespoon butter, 2 teaspoons dill seed, 1 teaspoon salt, 1 unbeaten egg, ¼ teaspoon soda, and 4-5 cups flour (more or less to make the right consistency of bread dough.)

Combine all in a mixing bowl, let rise until double in bulk in warm place (50-60 minutes).

Punch down and put into 2 greased loaf pans, or 1 loaf pan and 1 greased round casserole.

Let rise a bit, then bake in 350 degree oven for 50-60 minutes until done.

Remove from oven and butter tops thoroughly while hot and sprinkle with lots of salt.

If the family isn’t around, eat one loaf yourself and save the other until they get home. Never any left for sandwiches to take to school.

A hui hou!