Dilly Bread
File Under: What the hell were we doing?!
I guess we were going to ballet, but, as you can see, Mom is the only one with true grace.
Mom was elegant. She was tall and effortlessly chic. I say effortless, but after cleaning out her closet when she died, I can attest that there was actually a lot of effort involved. Lady liked her clothes! I think the green dress featured above was one that she made herself. She certainly liked to shop, but she was also great with a sewing machine. I remember Mom made a very cool suit for herself to wear to my high school graduation: a kind of 1930s taupe full skirt with a fitted jacket. She topped it off with a wide brimmed black hat and some killer eggplant colored Italian shoes. You could always count on her to look cool. When I worked at Modern Times, a small boutique in Chapel Hill, Mom would sometimes stop by and Lisa, the designer, would say “Oh good! I need someone with some presence to try on this dress!”. We’d gussy mom up and march her out to Franklin Street for photos. Mom was a good sport (which would come in handy years later when she had grandkids!). The sewing gene skipped a generation with me, I have no patience. But, Mom taught her nieces and nephews how to knit and spent hours sewing with both of her granddaughters.
So, what does this have to do with Dilly Bread? Absolutely nothing other than the crisp green of the photo reminded me of dill. Sometimes you shouldn’t overthink things. Dilly Bread is delicious: hot, buttery, and fairly easy to make. I had a vegetarian Southern food blog a few years ago and wrote a post called “What’s the Deal with Dill?”. It just makes everything better, in my opinion. Now, off to make some bread!
DILLY BREAD
Grease 2 bread pans well.
Preheat oven to 350 degrees.
2 pkgs yeast
1/2 cup warm water
2 Tbsp. butter, melted
2 cups creamed cottage cheese, heated to lukewarm with the butter
2 Tbsp. instant minced onion (I had to look this up, it’s like bottled onion flakes)
4 tsp. dill seed
2 tsp salt
1/2 tsp. baking soda
2 unbeaten eggs
4 1/2 to 5 cups flour
Soften yeast in water.
Add cottage cheese/butter, onion, dill, salt.
Beat in soda, eggs, and flour.
Let rise in warm place 'til light.
Mix again.
Put in well-greased pans. Let rise again 'til light.
Bake about 20-30 minutes at 350.
Brush tops with butter.
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