Parmesan Dill Batter Bread

Our area Fair began on September 7.  Yesterday was the last day.  From all reports, attendance was a little better than usual this year.  That's good to hear!  It has not always been this way.  There were some years when the future of the Fair was a little uncertain.

My sister, who follows this blog, will be able to remember the years our father took us to the Fair.  My favorite was a candy apple!  I also LOVED riding the swings!  In those years, the park where the Fair was held was the site of other events during the year, and I remember being there on the Fourth of July for fireworks.

For the past few years, I have been motivated to enter baked items in the culinary arts division.  There have been a few blue ribbons come home, but that was not the case this year.  I seem to enjoy a challenge with baked goods, so we will see what the outcome will be NEXT year.:-) 

This year, I was only able to participate in the competition on last Sunday.  On that day, I entered two cakes, a pie, and two loaves of bread.  Both loaves of bread placed second in their division.  One of the loaves was for Parmesan Dill Batter Bread.  I am sharing this recipe from the Sunset Cook Book of Breads from 1977!  The price sticker is still on the book - $3.68 from Kmart, a reduction in the other sticker price of $3.95!  The pages have all come loose, but they are still all together!

PARMESAN DILL BATTER BREAD

1 large can (13 oz.) evaporated milk
3 Tablespoons sugar
3 Tablespoons butter, cut in pieces
2 teaspoons salt
3 Tablespoons instant minced onion
3 teaspoons dill seed
1 cup grated Parmesan cheese
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
3 3/4 cups all-purpose flour, unsifted
2 eggs

- In a pan, combine milk, sugar, butter, salt, instant minced onion, dill seed, and cheese.  Heat, stirring, to about 110 degrees (butter and cheese need not melt completely).
- In a large bowl, dissolve yeast in the 1/4 cup water.  Add milk mixture; beat in 1 1/2 cups of the flour.  Add eggs, one at a time, beating well after each addition; gradually beat in 1 1/2 cups more flour until batter is smooth.  With a spoon, beat in remaining 3/4 cup flour.  Cover and let rise in a warm place until doubled (about 45 minutes).
- Stir batter down and spoon into a generously greased 10-inch tube pan or two 4 1/2 by 8 1/2-inch loaf pans.  Cover and let rise in a warm place until almost doubled (about 45 minutes).
- Bake in a 350 degree oven for about 55 minutes (45 minutes for loaf pans) or until bread sounds hollow when tapped.  Let cool in pan on rack for 10 minutes; then turn out onto rack to cool completely.  Makes 1 large or 2 small loaves.

And....here it is!

I was surprised, when I went to pick up the ribbon, that the bread had been kept.  Often things from early in the Fair have been tossed, as other competitions have taken place, to make room for other winners.  I was glad it had remained, however, because I had failed to take a picture on the day of competition.

Many of you have been mentioning, on your blogs, the coming of Fall.  The next post will be about some different signs I have seen.

Thank you so much for reading.  I really enjoy your comments.