Dill Batter Loaf Recipe

Name: Dill Batter Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package active dry yeast; 1/4 c. sifted flour; 1/4 t. baking soda; 2 T. sugar; 1 t. salt; 2 T. dried minced onion or 2 t. grated onion; 1 T. dillseed or dillweed; 1 or 2 T. butter; 1/4 c. 120 degrees-130 degrees water; 1 c. lukewarm large-curd cottage cheese; 1 lightly beaten egg; 2 c. flour(divided into 1/2 c. and 1 1/2 c.); melted butter; sprinkling of salt

Servings: persons

1 package active dry yeast
1/4 c. sifted flour
1/4 t. baking soda
2 T. sugar
1 t. salt
2 T. dried minced onion or 2 t. grated onion
1 T. dillseed or dillweed
1 or 2 T. butter
1/4 c. 120 degrees-130 degrees water
1 c. lukewarm large-curd cottage cheese
1 lightly beaten egg
2 c. flour(divided into 1/2 c. and 1 1/2 c.)
melted butter
sprinkling of salt

1
Mix together yeast, flour, baking soda, sugar, salt, onion, dillseed.
2
Combine the butter and warm water and gradually add to the yeast mixture. Beat 2 minutes at medium speed, scraping occasionally.
3
Add cottage cheese, egg, and 1/2 c. flour. Beat at high speed for 2 minutes.
4
Beat in 1 1/2 c. flour to make a stiff batter.
5
Cover and let rise until doubled in bulk. Stir downand transfer to a well-greased 1 1/2 qt. ovenproof casserole. Cover and let rise until doubled in bulk.
6
Bake in a preheated 350 degree oven for 35 to 40 minutes.
7
Top with melted butter and a sprinkling of salt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package active dry yeast, 1/4 c. sifted flour, 1/4 t. baking soda, 2 T. sugar, and more.

Yes, Dill Batter Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Batter Loaf

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