Comments on: Dilly Bread

By: Ardis E. Parshall

Ardis E. Parshall — Fri, 06 Jun 2008 22:57:14 +0000

Marjorie, it’s definitely a Pillsbury Bake-off winner, $25,000 prize according to the note on Mom’s recipe card, but she didn’t note the date, unfortunately.

[Later: It's 1960, according to a number of pages found by googling.]

By: Marjorie Conder

Marjorie Conder — Fri, 06 Jun 2008 22:37:06 +0000

Ardis–I’m remembering this as a Pillsbury Bakeoff winner from the very early 1960s. Can anyone date it any earlier?–”old family recipe”, etc.

By: Ardis E. Parshall

Ardis E. Parshall — Wed, 04 Jun 2008 22:56:37 +0000

You made it, Rick! I’m delighted! And it looks so pretty, too. I hope you like the dill, and if you branch out into other herbs, please tell me how that goes.

It’s rainy and cold here, and Dilly Bread just may be on tonight’s menu chez moi.

By: Rick Grunder

Rick Grunder — Wed, 04 Jun 2008 22:20:30 +0000

And you were also right about the oven-proof mixing bowl, Ardis, since that was my choice for today's excursion into the once-intimidating world of baking . . . Dilly Bread and great-grandfather's rolling pin Dilly Bread is a new taste and smell sensation for me, but I'm learning fast! Of course this opens new temptations from which previously I was immune, but I guess that is kind of like life itself, eh? A little devil on my left shoulder is already suggesting substitutions involving olive oil and rosemary. But then, that wouldn't be Dilly Bread, so I'll try to control myself until the whole loaf is consumed, and my tastes become more refined. Thanks for the treat, Ardis, and for this culinary adventure!

By: Maurine

Maurine — Tue, 03 Jun 2008 00:57:56 +0000

You are right, of course. The cottage cheese thing never stopped me from baking the bread because it was so good. I really don’t know why I haven’t made it for a long time.

By: Ardis E. Parshall

Ardis E. Parshall — Mon, 02 Jun 2008 13:39:13 +0000

But that’s like saying you don’t like baking soda! Cottage cheese replaces milk in this recipe, and you no more taste it or feel its texture than you do any of the other ingredients (dill seed and onion excepted).

By: Maurine

Maurine — Mon, 02 Jun 2008 05:42:02 +0000

Ardis,
This will date me, but I remember the Relief Society bazaars and spending all year embroidering beautiful pillow cases and helping with quilts to sell. I also have the recipe for Dilly Bread, which I used to make back then, served with REAL butter. Every time I get my recipe book out so I can make bread sticks or rolls, I see the Dilly Bread recipe staring me in the face, and I wonder what ever possessed me to try this recipe in the first place, as I don’t like cottage cheese.

By: namakemono

namakemono — Sun, 01 Jun 2008 12:46:04 +0000

#5 thanks (^-^)
#7 homemade bread for Sacrament? Wow, that sounds good!!!

By: Ardis E. Parshall

Ardis E. Parshall — Sun, 01 Jun 2008 03:30:34 +0000

There, you see?! In the mouths of two or three witnesses –

By: Mark IV

Mark IV — Sun, 01 Jun 2008 01:35:32 +0000

We make bread from this recipe now and then, and it is indeed a treat.

We bake it in pie tins instead of casserole dishes. It is a very hearty bread, and goes well with soup on cold days.