Herb breads are one of my favorites to make because of the flavor they add to an ordinary sandwich. The first time I had a really good herb bread was in the early 80s when I made a trip to California with my mom and dad to visit an older brother. We had lunch at a little cafe in Benicia (which was actually the first capital of California) and I ordered their Veggie Sandwich on Herb Bread--delicious.
My sister's Dilly Bread reminded me of that bread and I couldn't wait to try baking a loaf yesterday. Interestingly, most of the recipes, she found, called for cottage cheese and as they say, "necessity is the mother of invention", she came up with combining sour cream and buttermilk to substitute. Also, she had the advantage of fresh dill because of a Christmas present her hubby gave her--an AeroGarden. I have one, but it's still packed and I'm afraid the three kittens would be munching on the greens:-( So, I substituted dried, but I'll give the measurement for both since this summer, I will certainly be planting herbs on the patio.
Barb's Dilly Bread
1 T King Arthur Flour Gold Instant Yeast (or any dry you have on hand)
1/4 cup warm water (about 105-110F-degrees)
1/2 tsp. granulated sugar
Mix these ingredients in a 1-cup glass measure and proof for 5-7 minutes.
It should appear bubbly if you have active yeast!
In another glass measure, warm 1/2 cup sour cream with 1/2 cup buttermilk in the microwave oven--about 30 seconds.
In a stand mixer, using the dough hook, add the following:
2 1/2 cups King Arthur Bread flour
2 T granulated sugar
1/4 tsp. baking soda
1T softened, unsalted butter
2T dried minced onion
2 T fresh dill, snipped (or 2 1/2 tsp. dried)
1 tsp. salt (I used a new salt developed especially for bread baking)
Combine those ingredients, then add the proofed yeast and the sour cream/buttermilk. Allow the mixer to knead the dough about 5 minutes or until the dough comes together away from the sides of the bowl. If you need to add more water and/or flour, do so a tablespoon at a time to achieve a smooth dough.
Place the dough into a greased or lightly oiled bowl, right side down, then turn right side up to coat. Cover with plastic wrap and set aside until doubled, about 45 minutes.
Punch down the dough and knead by hand. Roll the dough out to a 8 x 8-inch square, then start to roll the dough, pressing each time to seal the roll. This process ensures that your bread doesn't develop gaping holes in it. Place into a 9 x 5-inch loaf pan and cover again with plastic wrap, sprayed with a baking oil.