Dill-Seed Bread
October 9, 2011

by stacy
Published on: October 9, 2011
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“[Dill-Seed Bread] has a nice crumb, lightness, a delicious ‘nose,’ and a very pleasant ‘dilly’ flavor.  I prefer using 2 teaspoons of dill weed to the dill seed…”
-James Beard, Beard on Bread

Yesterday I made my last Batter Bread, Dill-Seed Bread.  Since I followed Beard’s suggestion of using fresh dill weed, it should really be called “Dill-Weed Bread.”

Here are the ingredients:

Dill-Seed Bread Ingredients

Although it’s in the “Batter Bread” chapter, Dill-Seed Bread is not really a batter bread since you have to knead it before shaping it into a loaf.  The cottage cheese makes for a very lumpy, wet dough–I had a hard time shaping it into a decent looking loaf.

After one hour-long rise, the loaf was ready for the oven.

Dill-Seed Bread Afer Rising

I checked on the loaf after 20 minutes at 375 degrees.  It was a dark brown color, and the top and bottom sounded hollow when thumped.  However, as I sliced the bread I discovered a doughy streak running down the middle.  I put the semi-sliced loaf in the oven for an additional 7 minutes to make sure it was baked all the way through.

Dill-Seed Bread

Dill-Seed Bread was a disappointment for me.  The cottage cheese gives the bread a strange and unappealing heavy, damp texture, and I discovered that I really don’t like chopped onion in my bread.  Luckily, Mike thinks Dill-Seed Bread is tasty and is using it to make corned-beef sandwiches.  There are so many little ways in which he’s the perfect husband for me.

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