I have fond memories of many of my mother’s cooking creations growing up.
Homemade granola, homemade eggnog, homemade soup, NY Spaghetti Pie, Monster Bread, and the list goes on…
Today, I give tribute to Mom via her recipe for Dilly Bread. It’s been a lifelong favorite to bake, consume, and gift to friends. I’ll continue to make it just so.

Dilly Bread

2 1/4 tsp. dry active yeast (dissolved in 1/2 cup warm water)
1 c. cottage cheese, warm
2 Tbs. sugar
1 Tbs. dried onion flakes
1 Tbs. melted butter
2 tsp. dried dill weed
1 tsp. sea salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/2 cups all purpose flour

Mix all ingredients, except the flour, in a large bowl. Gradually stir in the flour to make a soft dough.
Place in a warm, draft free area and cover with a damp towel. Allow to rise for one hour.

Prepare and grease a loaf pan and transfer the dough to the pan.
Preheat the oven to 350 degrees.
As the oven heats, allow the dough to rise once again.

Bake for 40-50 minutes.

Brush with butter and sprinkle with salt while still hot!

For sandwiches, slice and smear Boursin cheese over each slice and top with Black Forest ham, turkey, or whatever your heart desires…salted tomatoes?