HOW TO Make Fresh Dill Bread?

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Now that you have made your Ricotta, you will still have a lot of left over whey. You can now use it in bread baking, soup stock or even to cook pasta. Ricotta freezes fairly well, but is never quite as good as fresh. You can freeze lots of Ricotta in the summer to use in bread baking in the winter. The following Dill bread recipe uses both whey and ricotta in its preparation. However, if you do not have whey and Ricotta, this bread can be made with water instead of whey, and small curd cottage cheese instead of Ricotta. This is a delicious bread that makes excellent toast and grilled cheese sandwiches. This recipe makes two loaves of Dill bread.

Dill Bread Ingredients:

  • 1/2 Cup. Whey
  • 1 Tablespoon. Yeast
  • 2 Cup. Ricotta
  • 2 Tablespoon. Butter
  • 4 Tablespoon. Sugar
  • 1 small. Onion, minced
  • 2 tsp. Dill weed
  • 2 tsp. Dill seed
  • 2 1/2 tsp. Salt
  • 1/2 tsp. Baking soda
  • 2 Eggs
  • 1/2 Cup. Wheat germ
  • 5-6 Cup. Flour

Heat the whey to luke warm and place in a large mixing bowl. Dissolve the yeast in the whey. Place the Ricotta and the butter in a microwave safe bowl and heat in the microwave until the butter just melts – about 1 1/2 to 2 minutes on high; be sure to stir it occasionally.

To the yeast mixture add the sugar, onion, dill weed & seed, salt, baking soda and eggs. Mix until combined. Add the wheat germ and the Ricotta, and mix well. Add 1 1/2 cups of the flour and beat on medium for 5 minutes. Slowly add another 1 1/2 cups of flour. Now switch to the dough hook and continue to slowly add enough of the remaining flour to create a fairly stiff dough. I use a heavy duty Kitchen Aid mixer when making this bread. If you have a “weaker” mixer, you may have to finish adding the rest of the flour by hand. Turn the dough out onto a floured board and knead until the dough springs back when you poke it – approximately  5 to 10 minutes.

Place the dough in a greased bowl, cover and let rise until doubled, about 1 1/2 hours. Punch down, knead briefly and divide in half. Shape the dough into smooth loaves and place in greased loaf pans. Cover and let rise until doubled, about an hour. Alternatively, if you do not want to time the risings, you can just keep an eye on the loaves until they look right.

Bake in a preheated oven at 350° for about 50 minutes.

When the bread is done, turn it out of its pan and let it cool on a wire rack. Cut yourself off a piece and eat it while it is still warm. Yummy.

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