Does anyone have the recipe for pickle flavored bread? Grandma used to make
it when I was a kid. Grandpa used to always comment on how good Grandma's
dill dough smelled.



winnard

winnard laid this down on his screen :
> Does anyone have the recipe for pickle flavored bread? Grandma used to make
> it when I was a kid. Grandpa used to always comment on how good Grandma's
> dill dough smelled.
>
>
>
> winnard


One must google .. uh .. "dill bread"


Dill bread
Ingredients Lbs. Ozs. Method

---------------------------------
Bread flour 12 lbs.
Liquid malt 1/2 oz.
Dried onions 7-1/2 oz.
Dried dill 2-1/4 oz.
Salt 3-3/4 oz.
Dry instant yeast 2 -1/4 oz.

Combine.
--------------------------------
Water 6 lbs.
Cottage cheese 1 lb. 4 oz.
Whole eggs 1 lb.
Vegetable oil 7-1/2 oz.
Honey 7-1/2 oz.

Combine with above. Mix at 1st speed of 2-speed spiral mixer for 14
minutes.

Instructions: Rest dough on bench for 30 minutes. Divide into 23-oz.
pieces, form into loaves and place in greased 11/2 lb. Ioaf pans. Proof
dough for about 1 hour or until dough rises about 1 in. over top of
pan. Bake at 380 F for 28 minutes. Do not use steam in baking process.
Yields about 15 loaves.

--
Yours,
Dan S.

Puedes corregir mi español... me gusta ... me llámame masoquisto.

"Dan S." > wrote in message
...
> winnard laid this down on his screen :
> > Does anyone have the recipe for pickle flavored bread? Grandma used to
make
> > it when I was a kid. Grandpa used to always comment on how good
Grandma's
> > dill dough smelled.
> >
> >
> >
> > winnard
>
>
> One must google .. uh .. "dill bread"
>

I really think winnard just posted that so he could say dill dough and get
away with it.

Peach

WiNK wrote :
> "Dan S." > wrote in message
> ...
>> winnard laid this down on his screen :
>>> Does anyone have the recipe for pickle flavored bread? Grandma used to
>>> make it when I was a kid. Grandpa used to always comment on how good
>>> Grandma's dill dough smelled.
>>>
>>>
>>>
>>> winnard
>>
>>
>> One must google .. uh .. "dill bread"
>>
>
> I really think winnard just posted that so he could say dill dough and get
> away with it.
>
> Peach

I read that about 4 or 5 minutes ago and went back to doing what I was
doing ... then it hit me ... that is funny

--
Yours,
Dan S.

Puedes corregir mi español... me gusta ... me llámame masoquisto.

On Apr 3, 8:04 am, Dan S. > wrote:
> winnard laid this down on his screen :
>
> > Does anyone have the recipe for pickle flavored bread? Grandma used to make
> > it when I was a kid. Grandpa used to always comment on how good Grandma's
> > dill dough smelled.
>
> > winnard
>
> One must google .. uh .. "dill bread"
>
> Dill bread
> Ingredients Lbs. Ozs. Method
>
> ---------------------------------
> Bread flour 12 lbs.
> Liquid malt 1/2 oz.
> Dried onions 7-1/2 oz.
> Dried dill 2-1/4 oz.
> Salt 3-3/4 oz.
> Dry instant yeast 2 -1/4 oz.
>
> Combine.
> --------------------------------
> Water 6 lbs.
> Cottage cheese 1 lb. 4 oz.
> Whole eggs 1 lb.
> Vegetable oil 7-1/2 oz.
> Honey 7-1/2 oz.
>
> Combine with above. Mix at 1st speed of 2-speed spiral mixer for 14
> minutes.
>
> Instructions: Rest dough on bench for 30 minutes. Divide into 23-oz.
> pieces, form into loaves and place in greased 11/2 lb. Ioaf pans. Proof
> dough for about 1 hour or until dough rises about 1 in. over top of
> pan. Bake at 380 F for 28 minutes. Do not use steam in baking process.
> Yields about 15 loaves.
>
> --
> Yours,
> Dan S.
>
> Puedes corregir mi español... me gusta ... me llámame masoquisto.

Hopefully this person wants to make 15 loaves

"Merryb" > wrote in message
oups.com...
On Apr 3, 8:04 am, Dan S. > wrote:
> winnard laid this down on his screen :
>
> > Does anyone have the recipe for pickle flavored bread? Grandma used to
make
> > it when I was a kid. Grandpa used to always comment on how good
Grandma's
> > dill dough smelled.
>
> > winnard
>
> One must google .. uh .. "dill bread"
>
> Dill bread
> Ingredients Lbs. Ozs. Method
>
> ---------------------------------
> Bread flour 12 lbs.
> Liquid malt 1/2 oz.
> Dried onions 7-1/2 oz.
> Dried dill 2-1/4 oz.
> Salt 3-3/4 oz.
> Dry instant yeast 2 -1/4 oz.
>
> Combine.
> --------------------------------
> Water 6 lbs.
> Cottage cheese 1 lb. 4 oz.
> Whole eggs 1 lb.
> Vegetable oil 7-1/2 oz.
> Honey 7-1/2 oz.
>
> Combine with above. Mix at 1st speed of 2-speed spiral mixer for 14
> minutes.
>
> Instructions: Rest dough on bench for 30 minutes. Divide into 23-oz.
> pieces, form into loaves and place in greased 11/2 lb. Ioaf pans. Proof
> dough for about 1 hour or until dough rises about 1 in. over top of
> pan. Bake at 380 F for 28 minutes. Do not use steam in baking process.
> Yields about 15 loaves.
>
> --
> Yours,
> Dan S.
>
> Puedes corregir mi español... me gusta ... me llámame masoquisto.

>Hopefully this person wants to make 15 loaves

I could make some of them longer.


winnard

"winnard" > wrote in message
...
>
> "Merryb" > wrote in message
> oups.com...
> On Apr 3, 8:04 am, Dan S. > wrote:
> > winnard laid this down on his screen :
> >
> > > Does anyone have the recipe for pickle flavored bread? Grandma used
to
> make
> > > it when I was a kid. Grandpa used to always comment on how good
> Grandma's
> > > dill dough smelled.
> >
> > > winnard
> >
> > One must google .. uh .. "dill bread"
> >
> > Dill bread
> > Ingredients Lbs. Ozs. Method
> >
> > ---------------------------------
> > Bread flour 12 lbs.
> > Liquid malt 1/2 oz.
> > Dried onions 7-1/2 oz.
> > Dried dill 2-1/4 oz.
> > Salt 3-3/4 oz.
> > Dry instant yeast 2 -1/4 oz.
> >
> > Combine.
> > --------------------------------
> > Water 6 lbs.
> > Cottage cheese 1 lb. 4 oz.
> > Whole eggs 1 lb.
> > Vegetable oil 7-1/2 oz.
> > Honey 7-1/2 oz.
> >
> > Combine with above. Mix at 1st speed of 2-speed spiral mixer for 14
> > minutes.
> >
> > Instructions: Rest dough on bench for 30 minutes. Divide into 23-oz.
> > pieces, form into loaves and place in greased 11/2 lb. Ioaf pans. Proof
> > dough for about 1 hour or until dough rises about 1 in. over top of
> > pan. Bake at 380 F for 28 minutes. Do not use steam in baking process.
> > Yields about 15 loaves.
> >
> > --
> > Yours,
> > Dan S.
> >
> > Puedes corregir mi español... me gusta ... me llámame masoquisto.
>
> >Hopefully this person wants to make 15 loaves
>
> I could make some of them longer.
>
>
> winnard
>
>

That's the great thing about dill dough loaves.... it's the kind of thing
you can make different lengths.

Peach

WiNK wrote:
> "winnard" > wrote in message
> ...
>> "Merryb" > wrote in message
>> oups.com...
>> On Apr 3, 8:04 am, Dan S. > wrote:
>>> winnard laid this down on his screen :
>>>
>>>> Does anyone have the recipe for pickle flavored bread? Grandma used
> to
>> make
>>>> it when I was a kid. Grandpa used to always comment on how good
>> Grandma's
>>>> dill dough smelled.
>>>> winnard
>>> One must google .. uh .. "dill bread"
>>>
>>> Dill bread
>>> Ingredients Lbs. Ozs. Method
>>>
>>> ---------------------------------
>>> Bread flour 12 lbs.
>>> Liquid malt 1/2 oz.
>>> Dried onions 7-1/2 oz.
>>> Dried dill 2-1/4 oz.
>>> Salt 3-3/4 oz.
>>> Dry instant yeast 2 -1/4 oz.
>>>
>>> Combine.
>>> --------------------------------
>>> Water 6 lbs.
>>> Cottage cheese 1 lb. 4 oz.
>>> Whole eggs 1 lb.
>>> Vegetable oil 7-1/2 oz.
>>> Honey 7-1/2 oz.
>>>
>>> Combine with above. Mix at 1st speed of 2-speed spiral mixer for 14
>>> minutes.
>>>
>>> Instructions: Rest dough on bench for 30 minutes. Divide into 23-oz.
>>> pieces, form into loaves and place in greased 11/2 lb. Ioaf pans. Proof
>>> dough for about 1 hour or until dough rises about 1 in. over top of
>>> pan. Bake at 380 F for 28 minutes. Do not use steam in baking process.
>>> Yields about 15 loaves.
>>>
>>> --
>>> Yours,
>>> Dan S.
>>>
>>> Puedes corregir mi español... me gusta ... me llámame masoquisto.
>>> Hopefully this person wants to make 15 loaves
>> I could make some of them longer.
>>
>>
>> winnard
>>
>>
>
> That's the great thing about dill dough loaves.... it's the kind of thing
> you can make different lengths.
>
> Peach
>
>

And for some they only need the tip of the crust of the dill dough loaf
as the rest of the loaf doesn't help them enjoy the dill dough any better.

"WiNK" > laid this on me:
> "winnard" > wrote in message
> ...
>>
{snip]
>>
>> I could make some of them longer.
>>
>> winnard
>
> That's the great thing about dill dough loaves.... it's the kind of
> thing you can make different lengths.
>
> Peach

I thought what mattered was how thick the dough was, and how long it
took to rise?

Sean
--
There is an old saying that if a million monkeys
typed on a million keyboards for a million years,
eventually all the works of Shakespeare would be produced.
Now, thanks to Usenet, we know this is not true.

"Sean S" <seans_efn_dotorg> wrote in message
...
> "WiNK" > laid this on me:
> > "winnard" > wrote in message
> > ...
> >>
> {snip]
> >>
> >> I could make some of them longer.
> >>
> >> winnard
> >
> > That's the great thing about dill dough loaves.... it's the kind of
> > thing you can make different lengths.
> >
> > Peach
>
> I thought what mattered was how thick the dough was, and how long it
> took to rise?
>
> Sean
> --

Thickness of the dough, length of the dough...all of this is irrelevant if
the recipe isn't worth a damn. ;-)

Peach

>On Tue, 3 Apr 2007 09:50:40 -0500, "winnard" > wrote:

>Does anyone have the recipe for pickle flavored bread? Grandma used to make
>it when I was a kid. Grandpa used to always comment on how good Grandma's
>dill dough smelled.

TMMLOL



--
...."I am certain that most Americans find your whining unbecoming of an NCO.
Thank you for quitting. This country doesn't need your kind of leadership.
Your kind weaken national security."
Charles Beauchamp, 25 Nov 06

...."Yep the Air Force is scraping rock bottom if a psycho like you could be
anywhere near leadership. You work in a training command? No wonder we are
losing the war in Iraq. Yep.....it is your fault. Now put that in your sig
too pussy."
Charles Beauchamp, 19 Feb 07

...."Whatever the standards are today they need to be high enough to
prevent people like you from entering - we've lost enough wars
recently."
Hugh Sullivan, 26 Jan 07