Squirrel X's Culinary Miscellany!
dill bread
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
This recipe makes three loaves of bread.
Dill Bread
Ingredients:
3 tablespoons active dry yeast
1 cup lukewarm water
pinch sugar
2 cups creamy cottage cheese
1 cup fresh dill, chopped
3/4 cup onion, chopped
1/4 cup sugar
2 eggs
3 tablespoons butter, softened
1 teaspoon bakin' powder
6 cups all purpose flour
Instructions:
1) In a mixin' bowl, combine the yeast, water, and sugar,
then let stand 'til foamy --- about ten minutes or so.
2) Combine the cottage cheese, dill, onion, sugar, eggs, butter,
and bakin' powder with the yeast mixture.
3) Add the flour and mix to form dough.
4) Turn the dough out onto a floured board and knead for
twelve to fifteen minutes 'til smooth.
5) Put the dough in a large greased bowl and cover it.
6) Put the dough in a warm place and let it rise for about an hour.
7) Divide the dough into three equal parts and place in three loaf pans.
8) Cover the pans and put 'em in a warm place to rise
'til the dough has doubled.
9) Meanwhile, preheat your oven to 350.
10) Bake bread for fifty minutes.
11) Turn off the oven, remove the loaves from their pans,
then return 'em to the oven for five minutes to firm up.
12) Cool on wire racks.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
� Squirrel X / 2002, 2003, 2004, 2005, 2006Click here to read how this site is protected by copyright laws.