It’s not often that I’m unwilling to accept a challenge or a suggestion in the kitchen. Well, let me rephrase that – IF I have a plan – don’t even try to “suggest” something different. I’m in my zone, my spot, my head, and my spirit. What I’m doing is mine – it’s either my way or the highway.
However, expressing an idea BEFORE I reach the kitchen floor, and making requests is ALWAYS welcome and perfectly acceptable.

All the neighbors just loved the Dilly Bread from last week.
Brian liked it too.
He told me so – and I do believe him.
He also said, “What about if you did a lemon dill bread and left out the onion?”

Can do – and DONE!

Enjoy: Lemon Dilly Bread.

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Lemon Dilly Bread

1 pkg dry yeast (dissolved in 1 cup warm water)
1 cup cottage cheese, room temperature
2 Tbs. sugar
juice and zest of 1 fresh lemon
1 Tbs. melted butter
2 tsp. dill weed (dried)
1 tsp. sea salt
1/4 tsp. baking soda
1 large egg
2 1/2 cups all purpose flour

Once the yeast has bloomed in the warm water, combine the yeast and water mixture with the cottage cheese, sugar, lemon juice and zest, butter, dill, sea salt, baking soda, and egg. Mix well.
Fold in the flour and mix everything together very well.

Cover with a damp towel and let rest in a warm room for about 1-2 hours, letting the dough double in size.

Using floured hands, knead the dough to release any air bubbles and transfer to one large greased bread baking pan or two smaller ones (I doubled the recipe for this post, hence the four loaves).

Cover again with a damp cloth and let rise (double in size) for another hour or so.

Preheat the oven to 350 degrees.

Bake the loaf (loaves) for 30-40 minutes, until golden brown.

Let the loaves cool for 15-20 minutes before inverting, removing from the baking pans.