Instructions: I regularly add one step that is nonstandard: I almost always give the bread
an extra rising when the flour is half mixed in. The extra rising make the
bread smoother. With sourdough the extra rising allows the starter to many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle
or brownie batter and I let it rise until doubled. Some of the recipes

(esp
the ones with potato) refer to this as a "slurry". Some recipes, especially
those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes. [Ann]

According to one cookbook, the original dill (or double dill) bread was a prize winning recipe in the 19XX (1920?) Worlds Fair and since then there have been many variations. The key ingredients are cottage cheese and dill
seeds or weed.

Grease a 1 1/2 qt casserole dish (approx 7" diameter, 4" deep). Im sure a
loaf pan will also work!

Proof yeast.

In a saucepan heat cottage cheese until warm to the touch. Pour cottage cheese into bowl with yeast and add sugar, onion bits, dill seeds (or weed),
salt, baking soda and egg. Add flour, a half cup at a time, to make a stiff
batter. BEat will after each addition.

Cover and let rise. Stir down and turn into casserole dish. Cover and let rise again.

NOTE: Beard on Bread DOES knead this bread!!!

Cover and let rise again. Bake at 350 degrees until deep brown and crusty.

Check with a toothpick. Cover with foil or brown paper for the last 15 minutes
to prevent excesive browning.

Remove bread from oven. Immediately brush with butter and sprinkle lightly
with salt. Allow to cool for 10 minutes before removing it from the casserole
dish.

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