Dill Batter Bread
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 43. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups all-purpose flour
- 1 package active dry yeast
- 1/2 cup cream-style cottage cheese
- 1 tablespoon sugar
- 1 tablespoon dillseed or caraway seed
- 1 tablespoon margarine or butter
- 1 teaspoon dried minced onion
- 1 egg
- 1/2 cup toasted wheat germ
Instructions
- Combine 1 cup flour and the yeast.
- Heat and stir cottage cheese, sugar, dillseed, margarine, onion, 1/2 cup water, and 1/2 teaspoon salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes.
- Using a spoon, stir in wheat germ and remaining flour (batter will be stiff). Spoon into a well-greased 9x1 1/2-inch round baking pan or a 1-quart casserole. Cover; let rise in a warm place till nearly double (50 to 60 minutes).
- Bake in a 375° oven for 25 to 30 minutes or till golden brown. Remove from pan or casserole. Serve warm or cool.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Dill bread (compliments of Chris)" by varresa; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/61494616@N00/528379199. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.