Or something along those lines.
I woke up this morning at 5:30, feeling full of energy. The weather was clear and cool – 65°F – and we only had a half a loaf of white bread left from what I’d made while The Squire was in the hospital. I dragged out the machine and got a batch of onion-dill underway before the day got too hot.
Normally, fixing breakfast is The Squire’s job, but this morning I had grits and chicken-maple sausage ready to go; all I had to do was hit the toaster and fry the eggs. I don’t know which of us was the most surprised!
I’ve always made most of our bread, and when I was still working it was a good way to pound out frustration. I’d come home and beat people up – one for you, and one for your ugly brother – boom, boom, bang! Not too long before I “retired” I’d sent The Squire to work with a different kind of bread every day for a month – twenty days. The girls in my carpool refused to take any more loaves because their husbands wanted to know why they didn’t make bread, too. The folks in The Squire’s office didn’t complain.
Anyway, this is the recipe I used today. You can make it in your machine, or do it by hand.
Onion and Dill Bread
1 package yeast, or 2-1/2 teaspoons if you buy it in bulk
3-1/3 cups flour (I use 1 cup whole wheat, and 2-1/3 all-purpose, but it’s up to you)
1/4 teaspoon baking soda
1-1/2 teaspoons salt
3 tablespoons sugar
1 egg
Mix together and warm:
3/4 cup cottage cheese
3/4 cup sour cream or full-fat plain yogurt
3 tablespoons minced dried onion
2 tablespoons dried dill weed
1-1/2 tablespoons butter
I also add 1 heaping tablespoon vital gluten. Bob’s Red Mill is a good choice.
This makes 2-1/2 pounds; I make 2 8×4 loaves. Bake at 350 for about 20 minutes. I insert a meat thermometer when I think the bread is almost done and removed the loaves from the oven 190°F.
This makes marvelous sandwiches!
thisendoftheswamp 