Tag Archives: dill

Guest Post w/ Megan of Cooking Whims – Dill Bread

1 Mar

As I’ve mentioned before, the best part about blogging (besides the food) is meeting some amazing people. I first “met” Megan from Cooking Whims via Twitter. I remember the days when I had a Twitter account and never used it. To be honest, when I got my smartphone that is when I started obsessing over Twitter. But that’s a different story for another day. I officially met Megan at the Boston Bloggers Launch Party and we immediately hit it off. We’ve hung out a bunch of times after that and I really love reading her blog. She has some great recipes to offer (such as this and this) and is just a great person overall. Be sure to visit her! (After you read this post that is!)

I am happy and flattered that I was the inspiration for Megan’s first attempt at making bread. I am by no means an expert on bread making, and I still have a long way to go, but it really doesn’t get any better than taking out a freshly baked loaf of bread. Makes you never want to buy bread ever again!

Looks delicious, doesn't it?

So without further ado, here’s Megan!


First of all, I’m honored to be guest posting for Amanda. I absolutely love her posts, her recipes, and her pictures. I got a chance to connect with Amanda in person at the Boston Food Blogger Launch Party back in January—and we’ve been bumping into each other at other Boston food blogger events ever since!

When Amanda said she needed another guest post for her blog (because she’s going to San Fran—so jealous, by the way), I immediately jumped on the opportunity. I also knew just what to make: Bread. Amanda makes a mean bread, and I’m excited to share this recipe on her blog.

Up until a few weeks ago, I had never made anything beyond an easy quick bread recipe. I love baking, but I was always too afraid to try homemade bread. What if the dough didn’t rise? What if it turned out like a brick? What if it didn’t taste good? What if I spent 3+ hours on a recipe only to have it fail?

Then I thought, I’m worrying too much. If other people can do it, why can’t I? Also, homemade bread tastes like heaven. I wanted my tummy to feel that joy.

So on a bitterly cold Sunday morning, I rolled up my sleeves, took out the flour, and started the bread-making process.

Dill Bread

From The Comfort Table by Katie Lee Joel

  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 1 ½ tbsp onion powder
  • 2 tsp dried dill weed
  • 1 ¼ tsp salt
  • ¼ tsp baking soda
  • One ¼ oz packet active dry yeast (2 ¼ tsp)
  • 1 cup cottage cheese
  • 1 tbsp unsalted butter
  • ¼ cup water
  • 1 large egg, lightly beaten

1. In a large bowl, combine 1 cup of flour, the sugar, onion powder, dill weed, 1 ¼ tsp salt, baking soda, and the yeast.

2. In a small saucepan over medium-low heat, combine the cottage cheese, ¼ cup water and 1 tbsp of butter. Stir the mixture constantly until creamy and simmering, but not boiling. Remove from the heat and quickly whisk in the egg (so it doesn’t scramble).

3. Stir the wet ingredients into the dry ingredients. Using a handheld electric mixer, beat about 4 minutes. Let the mixture sit for 8 minutes.

4. Then with a wooden spoon, stir in the remaining 2 cups of flour, turning out onto a work surface to gently knead in the loose flour if necessary.

5. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour.

6. Punch down the dough into a greased 9.5 or 10 inch loaf pan. Cover again and allow the dough to double in size for 1 to 1 ½ hours.

7. Preheat the oven to 350 degrees.

8. Bake until golden brown on top and baked through, about 35-40 minutes.

If desired, sprinkle with kosher salt. Serve warm with butter.

My Two Cents: Now, I’m no resident bread maker, but I must say, for my first try with making bread from scratch, this dill bread came out pretty dang good.

But since this was my first time making bread, I learned quite a few things during the process.

First, I honestly did not use the 1 ¼ tsp of salt listed in the ingredients and the directions. In the cookbook I got this from, the salt wasn’t listed in the ingredients list, but it was in the directions. And I somehow skipped over it. So it was a botch on my end. However, the bread turned out pretty great without it.

Second, I don’t actually recommend using a hand mixer. I would use a stand mixer if you have one. I don’t have one, but I know they’re pretty spectacular. The dough was extremely sticky when mixed with my electric mixer and got stuck in all of the little grooves in my beaters, and then to my hands…it was a mess, and I lost a bit of precious wet dough in the process. And so then working the additional 2 cups of flour into the mix was a bit of a challenge because there wasn’t enough moisture for it all to stick. So I just added a tiny bit of warm water to the dough and incorporated as much of the flour as I could. It all worked in the end.

For the cottage cheese mixture, be sure to get real cottage cheese, not the fat free kind. The fat free kind has a ton of water, and you want the mixture that goes into the flour to be creamy. How do you know it’s creamy enough when it’s on the stove? I simply guessed, but I waited until it was almost to the point of boiling and most of the lumps in the cheese were gone.

Please love this bread as much as I did. My boyfriend and I ate half the loaf in one afternoon. We couldn’t resist eating slice after slice. Dill is a beautiful flavor, and the cottage cheese makes it moist and delectable.

Plus, this is overall a really easy recipe. Most of the work was done by the yeast while I sat on the couch watching TV. Perfect way to end the weekend!

Happy Baking!


Dill & Mustard Potato Salad

24 Aug

The weather out here in Boston is making me wish it was 90 degrees out and sweating. Well, almost. If this were November, we might be buried in snow right now, since it hasn’t stopped raining since sometime yesterday morning and won’t be stopping until at least tomorrow. In Boston, we’re never happy with the weather. It’s either too hot, too cold, too rainy, or too sunny, too much snow. We’re always complaining about the weather, just don’t mention that to us.

So what’s one thing that takes me back to the dog days of summer? Honest to goodness good ol’ American potato salad. If potato salad doesn’t scream summer, then I’m not wearing flannel pants and a sweatshirt and complaining of being cold in the middle of August (I am, just to make sure you’re keeping up). I recently made this potato salad for a BBQ that seems like it was AGES ago (It really was only 3 weeks ago, someone PLEASE tell me where summer went? K thanks), and everyone raved about it. What is great about this potato salad and any potato salad really, is that it’s so versatile. You can pretty much add and subtract any ingredient willy-nilly. Like extra creamy potato salad? Add more mayo. Like it to be a bit more tart? Add a smidge of extra mustard. Hate eggs? Get rid of ’em. Sweet potatoes? Why not?

And if you think this salad should only be made in summer, well, you are most certainly wrong.

Dill & Mustard Potato Salad

  • 2-3lbs red bliss potatoes
  • 3 hard boiled eggs, chopped
  • 1 cup light mayo
  • 1/2 cup mustard (I used Nathan’s)
  • 2 tbsp whole grain mustard
  • 2 tbsp chopped fresh dill (ok to use dried)
  • 2 chives, chopped
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

Place potatoes, skin still on, in a big pan and cover with water. Sprinkle liberally with salt and bring potatoes to a boil. Cook for an additional 10-15 minutes, depending on how soft you like your potatoes. I personally like mine on the slightly harder side. Drain and place aside to cool.

Combine all remaining ingredients and mix thoroughly.

Combine with cooled potatoes and stick in the fridge until ready to serve. Ready. Set. Consume.

%d bloggers like this: