Great Balls of Fire!

24 Sep

We are having a Fall Festival at church in mid-October, and I have started making bread and stashing it in the freezer.

Yesterday, I made two loaves of onion dill bread, and today, two loaves of a two-toned bread that always goes over well.  We were just sitting down to dinner when the oven began making a really weird beeping noise, and the smoke alarm in the kitchen started shrieking. I have no idea what happened, but the bottom heating element had stopped working, and the broiler, the top element, was glowing. I threw a sheet of foil over the tops of the two loaves and hoped for the best, but it was no use. The tops of the loaves were burnt beyond redemption.

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Burnt Offering

We had to turn off the oven at the main switch, and those two loaves are not fit for sale.  If you cut off the top crust, they are tasty, but not much on looks.

I start my bread in the machine, and then pull it out and put it in pans for the final rising.

Onion Dill Bread

1 package yeast, or 2 teaspoons if you buy it by bulk

3-1/3 cups flour

1/4 teaspoon baking soda

1-1/2 teaspoons salt

1 egg

Mix together, warm and add:

1/4 cup water

3/4 cup cottage cheese

3/4 cup sour cream

3 tablespoons sugar

3 tablespoons minced dried onion

2 tablespoons dill weed

1-1/2 tablespoons butter

Makes 2 8×4 loaves. Bake  at 350-F for 40 to 45 minutes, or until an internal thermometer reads 190. I generally bake the loaves about 20 minutes, and then insert the thermometer, removing the bread when the beeper goes off.

 

 

 

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2 Responses to “Great Balls of Fire!”

  1. Lucie September 25, 2016 at 9:49 pm #

    Oh dear… your bread reminds me of a blueberry pie I once made for my Christmas guests….burnt the heck outta the top….oh well, what ‘cha gonna do??? ;)p

    • thisendoftheswamp September 26, 2016 at 2:36 am #

      As I frequently tell The Squire – “eat it with your eyes closed”.

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