Thursday, January 10, 2008

Cottage dill bread

My mom gave me this recipe awhile back and I'm finding that I can modify it a lot and still have it turn out great.

Original recipe (from memory so accuracy is not verified):

3/4 c cottage cheese
3/4 c warm water
3 c bread flour
1 1/2 T butter
2 T dried milk
1 1/2 tsp salt
2 tsp yeast
1 T dill weed
1 T dill seed
3 T sugar
1 T finely diced onion or dried onion
1 T vital wheat gluten

Mix in bread machine adjusting moisture level as needed. Remove dough from machine before baking. Form loaf, bake 350 for about 30 minutes.

But yesterday I wanted to use some local ingredients so I used a cup of oat flour for one of the wheat flour. I used a small shallot in place of the onion. I used 2 T dill weed and only about a half tsp dill seed because that's all I had. I used ricotta cheese instead of cottage cheese because that's what I had and added a bit of bite by tossing in some lemon yogurt. I didn't added the dried milk because I used the yogurt. After all the substituting, altering and not measuring it all tastes pretty much like it always does which is, of course, excellent.

1 comment:

beth said...

DILL bread?

GROSS!