Thanksgiving Day has come and gone and even though the majority of our Georgetown family are vegetarians I did roast a five pound turkey breast just so Chris and I could have turkey sandwiches with our left over mashed potatoes and gravy. It just seems unamerican not to.
If you're going to have turkey sandwiches you need a really good bread to make said sandwich. Dilly Bread is the one we like. It has an added kick of dill and onion to bring that turkey sandwich to the next level and tastes terrific toasted.
|Dill seeds are a must, no substitutions here.|
|The dough will be sticky, almost a batter consistency.|
|Turn your micro wave into a proofing box by heating a mug of water and then adding your bowl of dough. Close the door and let the dough rise. The interior is warm, moist and draft free.|
|Here it is out of my micro wave proofing box, double in size and ready to go into the baking pan.|
|In this case I used a 9x5 loaf pan and as you can see, as soon as I took it out of the oven my perfect loaf fell a little. Perfect no more. It really does do better in a 2 qt. casserole dish|
Dilly Casserole Bread
Adapted from a recipe in America's Best Recipes 1991
Delicious toasted, used for turkey sandwiches or served with soup.
1 Package Dry Yeast
1 Tablespoon Sugar
1/4 Cup Warm Water, 105* to 110*
1 Cup Cottage Cheese
1 Egg, beaten
1 1/2 Tablespoons Butter
1 Tablespoon Sugar
2 Teaspoons dried Minced Onion (this is about the only recipe I use dried onion for)
2 Teaspoons Dill seeds
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 1/2 Cups All-purpose Flour
1. Dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 7 ingredients in a saucepan. Cook over medium heat until butter melts, stirring occasionally. (Let cool to 105* to 110*. Warm to the touch like baby bath.) You can use the micro wave for this step just don't over heat the ingredients, you don't want to scramble the egg.
2. Combine cottage cheese mixture, yeast mixture, and flour; stir well (dough will be sticky). Scrape down and cover with plastic wrap. Let rise in warm place free from drafts, about 1 hour or until doubled in bulk.
3. Stir and turn into a well-greased 2-quart casserole dish or 9x5 loaf pan. Cover lightly and let rise in a warm draft free place about 40 minutes or until it rises above pan about 1/8 inch.
4. Bake at 350* for 30 minutes or until golden brown. Brush with melted butter, and sprinkle with salt. Remove from pan; let cool on wire rack.
Just remember looks aren't everything! In spite of it's wonky appearance the bread still smells and tastes wonderful. Who can resist fresh baked bread slathered with butter? Obviously not me!
Bring on that sliced turkey! Gobble, gobble...
Until next time,