Linda - I just made it a few days ago using my favorite recipe from Yankee Magazine. Maybe the title of this thread sent subliminal messages LOL! Anyway, is this close to the one you were looking for? Oh yea, and I made rolls instead of a loaf, but same idea. ************************************************ Dill Bread Yield: 1 loaf An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too. 1 package active dry yeast 1/4 cup warm water 1 cup creamed cottage cheese 2 tablespoons honey 1 tablespoon chopped onion 1 tablespoon butter 3 tablespoons dried dillweed, dill seed, or a combination of both 1 teaspoon baking soda 1 egg, slightly beaten 2-1/2 cups all-purpose white flour Melted butter to glaze Combine the yeast with the warm water. Set aside. In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes. Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F. Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.

yes, Beachlily is right, that was a problem from the first time I posted the recipe and forgot to add the egg! I corrected the recipe but that old mistake just keeps coming back to haunt me! It's Elery's favorite bread and I made it just like you did, I let the bread machine do the work and then shape it and bake it in the oven. I've never made it without the egg, though, that's good to know in case I have a day when I'm out of eggs, so thanks for doing that "research". Now I don't have to. (grin) I have occasionally added half a cup of orange juice in place of some of the liquid, it gives a nice flavor and adds some acidity. Some people think whole wheat bread is bitter (although I love it) and the OJ seems to cut that. I think Grainlady also gave the scientific explanation of why to add citrus juice or acidity to bread dough, although the short version is that yeast likes an acidic environment and so the OJ creates an environment that yeast loves to grow in. You could actually do the same thing with a pinch of ascorbic acid (vitamin C) or a tablespoon of vinegar, but I like the orange flavor sometimes. Anyway, I'm glad you like it! Annie

OK, so if I wanted to make it without using a bread machine (I don't have one). Tell me if this sounds right. Mix dry ingredients. Pour in yeast and water. Knead for 5 minutes in stand mixer. Put in greased bowl. Let it rise until doubled in size. Punch it down and shape it into a loaf pan. Let it rise until it's crowing over the top of the pan? I have some rye sitting in the freezer that I used for a sourdough starter so I guess I could grind a 1/2 cup of that for rye flour.

Very similar to the one I use for all of my sweet rolls. Here's mine for Pecan Sticky Buns: Pat’s Pecan Sticky Buns FOR ABM Dough: 1 cup milk 1/2 cup butter, melted 1/4 cup sugar 2 eggs 3/4 tsp. salt 4 cups all-purpose flour 2-1/2 tsp. active dry yeast Filling: 1/2 cup butter, softened 1-1/2 tsp. ground cinnamon 1/2 cup light brown sugar, packed Topping: 1/4 cup butter, melted 1/2 cup brown sugar 1/4 cup light corn syrup Chopped pecans Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans. Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up. Prepare Topping and place in greased pan. Slice rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18 – 20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!