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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Wednesday, May 6, 2009

XXX Mimi

Despite what you are about to read let me make it perfectly clear that this is a family friendly site. Some of the words only sound X-Rated but by the time you get to the end of this post you will quickly realize that we actually have a G-Rating for Gee that's hilarious!
My great aunt Mimi use to love dill bread toasted, she use to get a packaged brand from the grocery store. Then when that became hard to find we found this sliced rye bread that was seasoned with dill which wasn't too bad. I enjoyed the dill toast as well and would usually join her for a slice or two. I noticed that my aunt was really longing for the plain dill bread that she use to get but it turned out the company had stopped making it. I had said; " Mimi we could probably just make it ourselves it's basically just a white bread with some dill weed and dill seed in it". Mimi said; "I don't know sweetheart, I have never used a dill dough before you may have to work with the dill dough by yourself".
The moral of the story.....You do not need four hands to work with a dill dough, according to my aunt Mimi two hands are all you need to make a dill dough rise!

Dill Bread

1 package of dry yeast (1 tbsp.)
1/2 c. warm water (105-115 degrees)
3 tbsp. sugar
1 tbsp. dried dill seed or 3 tbsp. of fresh
1 tbsp. dried dill weed or 3 tbsp. of fresh
1 c. evaporated milk
2 tbsp. melted butter
1 tsp. salt
3 to 3 1/2 c. all purpose flour
2 Tbsp. of Melted butter

Preheat oven to 350 degrees

Dissolve yeast in warm water in large bowl. Stir in 1 tablespoon sugar, dill seed, and dill weed. Let mixture stand at room temperature until bubbly, about 15 minutes. Stir in remaining sugar, milk, 2 tablespoons melted butter and salt. Stir in flour to make a stiff dough. (Dough will be sticky.)
Grease bread pan with Pam. Knead dough and place in pan, covering with waxed paper. Let stand in warm place until dough rises about 1 1/2 inches, about 30 minutes or more if dough hasn't risen enough. Bake until brown, about 35 minutes. Brush top with melted butter. Remove bread and cool on rack.

6 comments:

little sister said...

Your Aunt Mimi sounds hilarious!! And the bread sounds tasty. :)

Mimi from French Kitchen said...

Those Mimis!

Now dill bread sounds pretty tasty. Imagine it toasted with egg, tuna or chicken salad - yum!

Julie said...

sounds great, Mimi

Julie said...

Thank you, Little Sister

Penny said...

Too funny. I enjoy your blog.

Julie said...

Thank you, Penny