Dill Bread
~ adapted from Smitten Kitchen ~
Combine 3 cups bread flour,
1/2 cup finely chopped onion,
3 tablespoons chopped fresh dill or 1 tablespoon dried dill,
2 tablespoons honey,
1 tablespoon toasted wheat germ, and 1 teaspoon salt.
Dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105 to 115 degrees F). Allow to ferment 5 minutes.
Add the fermented yeast along with 1 large egg and 1 cup large-curd cottage cheese into the mixture. Mix until dough just comes together; knead for 10 minutes.
Form into a ball, place and roll in a bowl with olive oil. Cover loosely and let rise for 1 1/2 hours.
Place risen dough after it has been pressed down (punched), form it into a round shape to rise in a greased pan. Cover loosely once more; allow to rise 1 hour. Preheat oven to 350 degrees Fahrenheit. Bake 35 to 40 minutes. Butter the top when fresh from the oven.
(Recipe will need to be tripled or quadrupled in fill 1 bread bowl.)
Into 1 cup sour cream and 1/2 cup mayonnaise, add the shallot, 5 leaves chopped basil, snipped Curly parsley,
snipped chives, 1 1/2 tablespoons dill, 1 minced garlic clove,
1/2 teaspoon white balsamic vinegar, and freshly ground black pepper.
Remove center of the bread, making a bowl to serve the dip.
Cube removed bread into chunks for Herb Dip– well on potatoes fried or baked, and for fresh vegetables.
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