Or, just the bread.
Two of the blogs I follow have been discussing homemade bread, and I thought I’d post the two recipes I make most often. The Squire is very fond of these – one is all-round excellent; the other makes wonderful sandwiches. I’m not going to bother telling you how to mix, knead, and punch down. All bread is made the same way. I will admit that I use my bread machine now instead of doing everything by hand. I turn out the dough after it has risen the first time, shape it, and put it into loaf pans to bake. At least it looks as if I’ve been working hard.
And now, on with the show!
Onion Dill Bread
2 1-pound loaves – use 8 x 4 pans
Warm in microwave:
•¾ cup cottage cheese, •¾ cup sour cream or full fat yogurt
•3 Tablespoons sugar •3 Tablespoons minced dried onion
•2 Tablespoons dried dill weed, •1-1/2 Tablespoons butter, •¼ cup water
Put warm mixture into bread machine or large mixing bowl. Add:
•3-1/2 cups flour, •¼ teaspoon baking soda
•1-1/2 teaspoons salt, •1 unbeaten egg
•1 package yeast, •1-2 Tablespoons vital gluten (optional)
Bake at 350 for 20 minutes, then until it registers 190-F internally.
The original recipe called for dill seeds, but The Squire doesn’t care for them, so I tried it with the dill weed and we really like it that way. Full fat yogurt gives the bread more of a tang, but that’s a matter of your choice. Don’t substitute “diet” yogurt. You need the fat content to make the bread work. The extra gluten makes the dough easier to work, but you don’t need it if you have bread flour.
Rich White Bread
2 1-1/2-pound loaves – use 9×5 pans
Warm in microwave:
•1-1/2 cup milk, •¼ cup honey, •¼ cup butter
(Pour the milk in a 2 cup measure, then add the honey, so you don’t have to dirty the ¼ cup measure.)
5 to 5-1/2 cups flour, •2 eggs
•2 teaspoons salt, •1 package yeast, •2 tablespoons Gluten, if desired
Bake at 350 for 30 minutes, or until it registers 190º-F internally. This is an excellent loaf for any purpose. Toasts nicely, and makes divine jelly bread
thisendoftheswamp 
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