The 2.5 C flour is kinda odd, but it was half of the published 5 C. I show 2 tsp yeast because most machines use a little more than the Hitachi and I use a little extra on the "rapid" setting.

The bread is quite good. I've avoided dill bread probably because of my brain associating it w/ dill pickles, but I remember my mother making this when I was a kid. It was recently re-published in the the Baltimore_Sun, so I gave it a try. Also, I ignored all instructions about heating things on the stove and cooling back down etc.. Just Nuked the cottage cheese for a few seconds to take the chil off.

>