Ingredients: |
Ingredients: 1 package active dry yeast, dissolved in ¼ c warm water
1 c cottage cheese, heated to lukewarm (microwave 4 c. for 5 min at 80)
2 tbsp fresh onion, finely chopped OR 1 tbsp instant minced onion
1 tbsp butter (melted)
1 tsp salt
2 tbsp brown sugar
1 unbeaten egg
2 tsp dill seed
¼ tsp baking soda
2 ¼ to 2 ½ c flour
Several handfuls of flour (not to be put in the dough)
|
Directions: |
Directions:Mix yeast and water, set aside. Combine in medium bowl: cottage cheese, butter, sugar salt, egg, onion, dill seed, baking soda and softened yeast. Set aside. In a large bowl put in flour and make a well (like preparing mashed potatoes for the gravy). Pour the cottage cheese mixture into the flour well and stir in a circular motion, turning bowl as needed to thoroughly mix flour and cottage cheese.
On a flat, clean surface spread about 3 handfuls of flour, lightly covering the surface, pile extra flour on the side to recover surface as needed. Roll dough from large bowl onto floured counter. With lightly floured hands knead dough until no longer sticky. (This will require re-flouring hands and counter at regular intervals as dough becomes sticky.)
In clean large bowl, lightly greased, place dough- turning to get shortening on it and ending with the dough “upside down”. Cover the bowl with waxed paper or tea towel and let rise until dough is double in size, 50-60 minutes. (This works best when dough is in slightly warm area. Oven with LIGHT on works well.) After dough has risen, punch down once, using fist. This will release the trapped air and dough will deflate.
On floured counter, shape dough into a rectangle, roll up and tuck the ends under. Place loaf into a greased bread pan and let rise in warm area, 30-40 minutes. Bake in oven at 350 for 40-50 minutes, checking occasionally. If top browns before done baking, place a sheet of foil on top.
While still warm, remove bread from pan and brush the entire loaf with melted butter- be generous. If desired, sprinkle with salt. Then wrap in waxed paper and store until cooled. |
This recipe for Dilly Bread is from