Thread: REC - Cottage Dill Loaf

On Dec 17, 8:29*pm, Damsel in dis Dress
<carol-56JamesB...@charter.net> wrote:
> This is a recipe of my mom's. *Everyone loved the bread. *And the
> baker. *
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * * * Cottage Dill Loaf
>
> Recipe By * * : Damsel in dis Dress
> Serving Size *: 9 * * Preparation Time :0:00
> Categories * *: Breads-Yeast * * * * * * * * * *Family Recipes
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 1 * * * * * * packet *active dry yeast(package)
> * * *1/2 * * * * * cup *warm water -- 105-115 degrees
> * * *1/2 * * * * * cup *cottage cheese -- drained well
> * 1 * * * * tablespoon *butter
> * 1 * * * * * * *large *egg -- beaten
> * * *1/3 * * * * * cup *finely chopped onion
> * 1 * * * * tablespoon *granulated sugar
> * 1 * * * * tablespoon *dill seed
> * * *1/2 * *tablespoon *salt
> * * *1/4 * *tablespoon *baking soda
> * * *1/2 * * * * * cup *wheat germ
> * 1 3/4 * * * * * cups *all-purpose flour -- unsifted
>
> Soften yeast in warm water.
> Heat cottage cheese and butter until lukewarm.
> Combine cottage cheese mixture, egg, onion, sugar, dill seed, salt,
> and baking soda; mix well. *Stir in softened yeast.
> Add wheat germ and up to 2 cups flour gradually to make stiff dough,
> beating well. *Cover and let rise in warm place until double in size.
> Stir down. *Knead on lightly floured board about 1 minute. *Pat evenly
> in well greased 9 inch layer cake pan at least 2 inches deep. *Let
> rise until double in size.
> Bake at 350ºF until done and well browned, about 40 minutes. *Remove>from pan; cool on wire rack. *Serve warm.
>
> --
> Change JamesBond to his agent number to reply.

Yum! I love dill bread. Does this freeze well? (worried about the
cottage cheese in it).

Thanks for sharing,
Kris

On Wed, 17 Dec 2008 17:36:31 -0800 (PST), Kris <[email protected]>
wrote:

>Yum! I love dill bread. Does this freeze well? (worried about the
>cottage cheese in it).

I don't know. Honestly, it never lasted long enough for anyone to
find out.

>Thanks for sharing,
>Kris

You're very welcome,
Carol

--
Change JamesBond to his agent number to reply.

On Wed, 17 Dec 2008 19:40:36 -0600, Damsel in dis Dress
<[email protected]> wrote:

>On Wed, 17 Dec 2008 17:36:31 -0800 (PST), Kris <[email protected]>
>wrote:
>
>>Yum! I love dill bread. Does this freeze well? (worried about the
>>cottage cheese in it).
>
>I don't know. Honestly, it never lasted long enough for anyone to
>find out.
>
>>Thanks for sharing,
>>Kris
>
>You're very welcome,
>Carol

I made a very similar bread years ago, from the Eastern Heartland
volume of the Foods of the World series. It is wonderful.. If this
is anything like that bread, then it is sinfully delicious.

Christine

On Wed, 17 Dec 2008 18:48:34 -0700, Christine Dabney
<[email protected]> wrote:

>On Wed, 17 Dec 2008 19:40:36 -0600, Damsel in dis Dress
><[email protected]> wrote:
>
>>On Wed, 17 Dec 2008 17:36:31 -0800 (PST), Kris <[email protected]>
>>wrote:
>>
>>>Yum! I love dill bread. Does this freeze well? (worried about the
>>>cottage cheese in it).
>>
>>I don't know. Honestly, it never lasted long enough for anyone to
>>find out.
>
>I made a very similar bread years ago, from the Eastern Heartland
>volume of the Foods of the World series. It is wonderful.. If this
>is anything like that bread, then it is sinfully delicious.

There's only one way to find out ....

Carol, temptress

--
Change JamesBond to his agent number to reply.

On Wed, 17 Dec 2008 20:08:41 -0600, Damsel in dis Dress
<[email protected]> wrote:

>On Wed, 17 Dec 2008 18:48:34 -0700, Christine Dabney
><[email protected]> wrote:

>>I made a very similar bread years ago, from the Eastern Heartland
>>volume of the Foods of the World series. It is wonderful.. If this
>>is anything like that bread, then it is sinfully delicious.
>
>There's only one way to find out ....
>
>Carol, temptress

LOL!!

Naw..I am not going to make any bread any time soon, other than pizza
dough. I eat too much of it..and my ample body shows it.

Christine

"Damsel in dis Dress"
> This is a recipe of my mom's. Everyone loved the bread. And the> baker.
>
>
Cottage Dill Loaf
>
> Recipe By : Damsel in dis Dress

I used to make that all the time! It's very good. I think I recall
running into the recipe in the 60s.

On Wed, 17 Dec 2008 18:48:34 -0700, Christine Dabney
<[email protected]> wrote:

>I made a very similar bread years ago,

How long do you let the dill dough rise?

Giusi wrote:
> "Damsel in dis Dress"
>> This is a recipe of my mom's. Everyone loved the bread. And the>
>> baker.
>>
> Cottage Dill Loaf
>>
>> Recipe By : Damsel in dis Dress
>
> I used to make that all the time! It's very good. I think I recall
> running into the recipe in the 60s.

Yes, all of the cottage cheese recipes showed up in the 60s. Some with
dill, some had other flavor. I never traced the source, but it seems like
it would be originally a dairy promotion recipe.
Janet

"Janet Bostwick" ha scritto nel messaggio
> Giusi wrote:
>> "Damsel in dis Dress"
>>> This is a recipe of my mom's. Everyone loved the bread. And the>
>>> baker.
>>>
>> Cottage Dill Loaf
>>>
>>> Recipe By : Damsel in dis Dress
>>
>> I used to make that all the time! It's very good. I think I recall>>
>> running into the recipe in the 60s.
>
> Yes, all of the cottage cheese recipes showed up in the 60s. Some with >
> dill, some had other flavor. I never traced the source, but it seems like
> > it would be originally a dairy promotion recipe.
> Janet

My source is the cut out page from Better Homes and Gardens magazine which I
stuck in my BH&G cookbook. Mine doesn't have wheat germ, however.

Giusi wrote:
> "Janet Bostwick" ha scritto nel messaggio
>> Giusi wrote:
>>> "Damsel in dis Dress"
>>>> This is a recipe of my mom's. Everyone loved the bread. And the>
>>>> baker.
>>>>
>>> Cottage Dill Loaf
>>>>
>>>> Recipe By : Damsel in dis Dress
>>>
>>> I used to make that all the time! It's very good. I think I
>>> recall>> running into the recipe in the 60s.
>>
>> Yes, all of the cottage cheese recipes showed up in the 60s. Some
>> with > dill, some had other flavor. I never traced the source, but
>> it seems like > it would be originally a dairy promotion recipe.
>> Janet
>
> My source is the cut out page from Better Homes and Gardens magazine
> which I stuck in my BH&G cookbook. Mine doesn't have wheat germ,
> however.

I meant the source of the original idea for using cottage cheese. There are
numerous bread books, cookbooks, and magazine recipes of that era that carry
the recipe or similar. I was proposing that perhaps the American Dairy
Council or the like had come up with the recipe to promote different ways to
use cottage cheese.
Janet

On Thu, 18 Dec 2008 06:58:14 -0700, "Janet Bostwick"
<[email protected]> wrote:

>I was proposing that perhaps the American Dairy
>Council or the like had come up with the recipe to promote different ways to
>use cottage cheese.


Without a doubt!

Those recipes are usually pretty good. They wouldn't intentionally
put out crappy recipes if they really want people to buy their
product.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 18 Dec 2008 06:58:14 -0700, "Janet Bostwick"
> <[email protected]> wrote:
>
>>I was proposing that perhaps the American Dairy
>>Council or the like had come up with the recipe to promote different ways
>>to
>>use cottage cheese.
>
>
> Without a doubt!
>
> Those recipes are usually pretty good. They wouldn't intentionally
> put out crappy recipes if they really want people to buy their
> product.
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West


ASSHOLE

--
GOD, MY COCK IS HUGE!

On Thu, 18 Dec 2008 19:51:49 -0800, "Artie Zip" <[email protected]> wrote:

>"sf" <[email protected]> wrote in message
>news:[email protected]. .
>> On Thu, 18 Dec 2008 06:58:14 -0700, "Janet Bostwick"
>> <[email protected]> wrote:
>>
>>>I was proposing that perhaps the American Dairy
>>>Council or the like had come up with the recipe to promote different ways
>>>to
>>>use cottage cheese.
>>
>>
>> Without a doubt!
>>
>> Those recipes are usually pretty good. They wouldn't intentionally
>> put out crappy recipes if they really want people to buy their
>> product.
>>
>>
>> --
>> I never worry about diets. The only carrots that
>> interest me are the number of carats in a diamond.
>>
>> Mae West
>
>
>ASSHOLE

Oh JeBus, you're such a sweetie pie. LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Thu, 18 Dec 2008 05:58:45 -0700, "Janet Bostwick"
<[email protected]> wrote:

>Yes, all of the cottage cheese recipes showed up in the 60s. Some with
>dill, some had other flavor. I never traced the source, but it seems like
>it would be originally a dairy promotion recipe.

I _think_ cottage dill loaf is a Pillsbury bake off winning or
finalist recipe.

Tara

Tara wrote:
> On Thu, 18 Dec 2008 05:58:45 -0700, "Janet Bostwick"
> <[email protected]> wrote:
>
>> Yes, all of the cottage cheese recipes showed up in the 60s. Some
>> with dill, some had other flavor. I never traced the source, but it
>> seems like it would be originally a dairy promotion recipe.
>
> I _think_ cottage dill loaf is a Pillsbury bake off winning or
> finalist recipe.
>
> Tara

That would be an excellent spur to getting the cottage cheese bread thing
going. I don't think I've ever seen it in any of by Pillsbury bake-off
books, but I don't have them all. I never thought of the bake-off. Thanks.
Janet