Recipe by ZIPPY
"A wonderful savory yeast bread. There is no messy kneading; it rises in the saucepan!"
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1 (.25 ounce) package
active dry yeast
dried minced onion
2 1/4 cups
MMMMMMM MMMMM MMMMMMMMMMM!!!!! This bread was sooooo good and so easy! I made a few changes though: Instead of dried minced onion, I used onion powder, and instead of dill seed, I used dried dill weed. I also chopped up a big garlic dill pickle and mixed it into the dough. I know it sounds weird, but it was really good like that, I highly recommend it! Also, the bread looked gorgeous as a whole loaf and also looked nice cut in wedges. It looked a lot harder than it was, and sooooo good! My mom liked it, too. I accidentally baked it 25 or 50 degrees hotter than it should have been, and that cut the cooking time down to about 25 minutes!
I don't know, I couldn't get this bread to rise enough. I followed all the directions for the yeast and in the recipe, but it seemed like it should have risen more. It was just dense and didn't taste like much. Not sure what the dilly was. (see what I did there)
This came out really well. I made some changes out of neccesity and preference. I used two tablespoons of dill weed instead of the dill seed. I made two loaves in regular loaf pans rather than one in a 2 quart casserole. I made this into dilly cheese bread by patting out the risen dough into two rectangles the width of my bread pan and sprinkling with cheddar cheese. Then I rolled the dough up like a jelly roll and placed it in the pans with the seam at the bottom and baked the loaves for about 45 minutes. A little bit of cheese oozed out while baking, but the completed loaves have a swirl of cheese through them.
This bread made excellent toast for sandwiches. It was moist and froze well.
This was a good dill bread, however it was a bit dry. If I try it again, I may add more milk.
Its great, it not only is easy to make, it taste great, without being labor intensive. Don't have any children at home so can't rate there. Thanks for the easy ones.
This is very like a recipe that I got many years ago from a friend...hers was a batter bread but I did like this one. This is a very good accompaniment to a hearty soup or stew.
This bread rose wonderfully. I used 1/2 an onion instead of dried minced onion, and I sauteed the onion in butter(i used butter not margarine) before I added the cottage cheese. I also used dill weed, not dill seed, just because that is what I had on hand. I didn't add the salt on top. This bread was delicious and very soft with a crusty crust. Will certainly make this again, and very easy to make with kids around. (mine is almost 3)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 138
** Calories from Fat: 30
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