RECIPE IDEA: Dillie Bread a Family Favorite
Don here, telling you about Aunt Pauline’s Dillie Bread. This is a great bread recipe passed down from my mother’s Aunt Pauline. She lived in an era where most bread was made at home. It has the wonderful texture of good, homemade white bread, with the amazing flavor of dill.
Like all bread recipes, it takes a little finesse to bring it to life. I add about 1 cup of flour less at the beginning and reserve one cup of water to knead in alternately after the other ingredients have been blended. But, I must admit, Lois doesn’t do anything special with the recipe and it turns out every time. Just give it a try. Not, however, that we have tried this in the bread machine, but it never turns out, so don’t do that!
My mother used to make Creamed Chip Beef Gravy to serve over toasted slices of Dillie Bread (one of Lois’ favorite ways to eat it). I like it with butter when it comes warm from the oven. It’s also great accompaniment to a peasant meal on a cold winter’s evening or with some sliced turkey or ham as a sandwich.
Slice and enjoy a warm piece of Dillie Bread as soon as it comes from the oven. After fully cooling, it can be wrapped tightly and frozen. And it ships well to send to a friend. We will be sending one of our loaves from today to my mom on Tuesday. It’s one of her favorites.
I’m sad to say that Momma Betty passed away in 2012 from a long battle with cancer. She lived a good, long life, but you never get used to the loss of your mom, do you?
Momma Betty would have “slathered it with mayonnaise” (like every good Southern woman) and she wouldn’t have worried about the fat and calories.
Trust me, you’re gonna wanna eat this bread, too.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Aunt Pauline’s Dillie Bread
- 12 C flour
- 1/4 C sugar
- 4 t salt
- 4 t dill seed
- about 3 C warm water
- 3 packages of active yeast
- 1/3 C vegetable oil
- 2 C cottage cheese
- 1/4 C diced fresh onion
- Dissolve the yeast in 2 C warm water (not too hot or you will kill the yeast).
- Combine the oil, cottage cheese and onion in a blender or food processor until smooth.
- Mix the dry ingredients except the flour, add the cottage cheese mixture and the water/yeast.
- Add the flour, 1/2 cup at a time, kneading it in to the wet mixture.
- Alternate adding the remaining one cup of water with adding the flour.
- Knead the dough adding flour and water until the dough is smooth and elastic.
- Cover it and let it raise in a warm area until double in bulk.
- Punch down and divide the dough into 4 pieces, put in oiled loaf pans and let it raise again until double in bulk.
- Heat the oven to 375F degrees.
- Brush the top with melted butter and bake in loaf pans for 45 minutes until the top is crusty brown, and you hear a hollow sound when you thump it with your fingers.
- Dump the bread out of the pan and cool on a cooling rack.
Excellent with Chipped Beef Gravy!
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