Reviewed: May 20, 2013

I have used the "Dilly Bread" recipe for years, however, when I first found it, it said to use the cream cottage that was soured,or not fresh. So when I have cc that is for most people ready to be thrown out, I make dilly bread w/it. Waste want, want not!!! It gives the bread a sour-dough mild flavor, love it!!!

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Reviewer:

Mary Thomsen

Reviewed: Dec. 1, 2011

This bread is delicious !!!!!! I've been eating this for many years and is soo good with leftover holiday turkey or ham for sandwiches. Also very good toasted. I use my bread machine on the dough setting and it comes out perfectly fine

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Reviewer:

Bennie

Reviewed: Aug. 16, 2011

Pretty good, but was a bit dry. Very good warm and fresh out of the oven, but the next day it had really dried out and wasn't great.

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Reviewer:

EMANDKYRA

Reviewed: Aug. 16, 2011

Needs a little extra dill seed and salt on top. My Hubby loves this and ate himself almost sick.

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Reviewer:

Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

Reviewed: Apr. 17, 2011

Very good bread. Similar to a recipe I've had since the 70's Made exactly as written only baked in a loaf pan rather than the round casserole dish. I did use a rapid rise yeast and the crumb was very tender and very light. I don't know if it's the yeast that made the difference or not, but the bread I've had in the past was a bit denser. I do think I prefer a heavier bread, but this was very good too.

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Reviewer:

Avon- status quo PRO

Cooking Level: Expert

Reviewed: Aug. 15, 2010

This is like a recipe I used to make by hand but now I use this recipe in my bread machine. I prefer to chop up about 1/2 cup of onions instead of using minced. Instead of slicing the bread, I cut it into squares or chunks. My whole family loves it. This is a great recipe as it is or you can also let the bread machine mix it and then put it into a casserole dish and bake.

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Reviewer:

KatSu

Reviewed: Jan. 25, 2010

I've made this bread since I was a teenager (a long time ago!) and had lost my recipe. This is exactly the same one, thanks. I'm curious as to why you say it rises in the pan since your instructions are to let it rise in a greased bowl.

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Reviewer:

Dustbunny

Reviewed: Jan. 18, 2010

I've had a similar recipe for years, but this tasted much better than I remember. I, like others, used dill weed instead of seed. Also, I used bread flour in place of all-purpose. It takes around three hours from start to finish. Although it is tasty either warm or cold, we prefer it warm served with any soup. Delicious!!

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Reviewer:

PAT79

Cooking Level: Intermediate

Reviewed: Jan. 16, 2010

Wow, great bread! Making good bread usually isn't my talent; but this was easy and turned out great; a keeper!

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Reviewer:

gutenapetit

Reviewed: Aug. 30, 2009

This was good stuff. I used dill weed instead of dill seed and made mini loafs so we could have mini sammiches. This is one that I will make again as it paired up well with ham and dill mayo =))

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