Thursday, June 26, 2014

Cooking From the Garden - BLTs on Dilly Bread

Set cooling racks over a tin foil lined sheet pan.  Lay bacon across cooling racks and cook at 350 for 45 minutes.

Slice homegrown tomatoes.  Wash and dry fresh arugula from the garden.
Serve with mayonnaise and dilly bread.

Dilly Bread
Makes 2 loaves

2 T. active dry yeast
1/2 c. warm water
2 c. cottage cheese, warmed
2 T. butter (melt with the cottage cheese)
4 T. sugar
2 T. minced onion (optional)
2 T. fresh dill, minced
2 t. salt
2 eggs
4 1/2 - 5 c. flour

Soften yeast in water.  Add to all ingredients except flour.  Beat in flour.  It will be very soft.  Cover and let rise about 1 hour, or beat with dough hook for 10 minutes (this eliminates one rising).  Stir down. Turn into 2 greased loaf pans.  Let rise again about 30 minutes.  Bake at 350 degrees about 40 minutes. Brush top with butter and sprinkle with salt.

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