Dill Bread
This is a favorite recipe. It's not hard to make so do not be afraid to try it. The combination of cottage cheese, dill, and dried onion is delicious. It's the perfect bread to go along with a bowl of soup. It would also be good to use for a sandwich too.
This recipe is from a 1973 issue of Better Homes and Garden magazine. I love to make this bread in the winter time but I should make it any time of the year.
bon COOK tools used: Perforated Baking Sheet, Medium Round Mold or Loaf Mold, Roul'Pat, Mini Whisk
Ingredients
1 pkg. active dry yeast
1/4 cup warm water (105-115 F)
1 tablespoon sugar
1 cup small curd cottage cheese
1 tablespoon sugar
1 tablespoon minced dried onion
1 tablespoon butter
2 teaspoons dried dillseed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
2 1/4 -2 1/2 cups bread flour or all-purpose flour
1/2 teaspoon dried dillseed
Directions
In a small bowl, combine the yeast, warm water, and the 1 tablespoon sugar. Set aside to dissolve yeast.
Meanwhile, in a small saucepan, combine cottage cheese, the 1 tablespoon sugar, the dried onion, the 1 tablespoon butter, dillseed, salt, and baking soda. Heat and stir just till mixture is warm (120-130 F) and butter almost melts. Remove from the heat.
In a large bowl, combine the dissolved yeast mixture, cottage cheese mixture, and egg. Using a wooden spoon, stir in as much of the flour as you can.
Turn the dough out onto the Roul'Pat, adding a little flour if necessary. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turn once to grease the surface of the dough.
Cover and let dough rise in a warm place for 50 to 60 minutes or until doubled in size.
Punch dough down. Turn dough out onto the Roul'Pat. Shape dough by patting or rolling it into a 7-inch round loaf, or an 8X4-inch loaf.
Place the Medium Round Mold or the Loaf Mold on a Perforated Baking Sheet.
Place the round-shaped dough into the Medium Round Mold or the Loaf Mold. Cover and let the dough rise in a warm place till nearly double in size (30 to 40 minutes).
Brush dough with 1 teaspoon of melted butter. Sprinkle brushed surface with the 1/2 teaspoon dillseed.
Bake bread in a 350 degree oven for 20-25 minutes or until golden brown and bread sounds hollow when you tap the top of the bread with your fingers. If necessary, cover the bread with a Bonmat to prevent over browning.
Immediately remove bread from the Mold. Cool on a wire rack.