Tag Archives: dill bread

Italian Feast…..part 1

‘Twas the night before Christmas…….Eve

Christmas Eve Eve!

Each year, those of us who are family and those lucky enough to be invited, gather at Gail and John’s,

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around the kitchen island for Bagna Cauda.

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(I may be the family historian, but these cousins keep alive the Italian traditions of the palate!)

All I would need to make the meal complete:

bagna cauda

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cabbage

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dill bread

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The Bagna Cauda  – ‘hot bath’ in Italian:  a mixture of olive oil, butter, sliced garlic, anchovies and cream.

The method for eating:  dip cabbage in the hot bath with one hand, while taking a slice of dill bread with the other, catching the dripping sauce and cabbage on the bread, and into the mouth it goes – absolutely sublime!!!

Others like to dip carrots, celery, fennel, small potatoes, peppers….

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…this is just the beginning…wine is being poured, acquaintances are being renewed, little ones are wonderfully under foot, absent dear ones are being recalled and missed…

….blessing are being counted and appreciated….body and soul are being fed….

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Dill Bread

Although, as I have told you, I have a fear of failure when it comes to yeast breads, I do, occasionally muster enough courage to make Dill Bread – a family favorite.

Mix  1 cup flour, 2 tablespoons sugar, 2 teaspoons dill weed, 1tablespoon dried minced onion, 1/4 teaspoon soda, 1 1/4 teaspoon salt and 1 package active dry yeast

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add 1 egg

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and 1 cup cottage cheese warmed with 1/4 cup water, and 1 tablespoon butter

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beat 30 seconds on low, beat on medium speed for 3 minutes

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mix in, by hand, an additional  1 1/2 to 2 cups flour to form a stiff dough , cover with a towel and let rise in a warm place for about 1 hour

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transfer to a buttered souffle dish, cover again, and let rise for an additional 30- 45 minutes

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bake at 350 degrees until golden brown, about 35 minutes, cool on wire rack

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Slice and enjoy this delicious bread!!!

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