I was beginning to question myself yesterday about whether or not I would be able to keep up this blog. I knew I would be getting an essay the next day in English, I knew I would have to start flute lessons soon, I knew I would have to continue swimming, play tennis, do other homework. Yet I also realized that this is what I want to be doing most of all, and I would have to keep this up for just that reason. Really, I would much rather be kneading bread than solving complex problems. So, I know I shall most definitely be keeping this up, if only to keep me cooking when I would otherwise not bother due to lack of time.
Well today I returned home to learn that chicken soup was being made for dinner, so that was out of the running for my blog post. I couldn’t possibly post a simple chicken soup, it is most definitely beneath me…No, don’t worry that’s not it at all, I love chicken soup, but I just wanted something that was a little more interesting.
On that same note, I have been wanting to have more recipes from my cookbooks to add some variety. I have convinced myself that it will be good to provide people with recipes that they can’t quite as easily access for themselves, or haven’t come upon before. Thus, today I leafed through my many cookbooks and found a recipe for Dill Batter Loaf in Joy of Cooking. It’s ingredients were all those that I had already, or had in excess and wouldn’t be able to use any other way. For example, dill. I got it through the farm share talked about last time and had had nothing to use it with, yet in this recipe it was described as being almost essential. The only ingredient I was missing was large-curd cottage cheese, yet I had ricotta cheese in the fridge. After leafing through the back of Joy of Cooking I found out that ricotta and cottage cheese are very similar, but for moisture content, which had been my assumption to begin with. I just added a little more milk and away we went.
The bread is positively wonderful. It is very airy and light and tastes primarily of dill. I cut down the salt a bit, but not too much, as we often have bread with salted butter and really salty bread is pretty terrible to begin with. I would say this was a good choice, as the bread was good as I made it, so you may wish to do the same. The recipe is below: