Cottage Cheese-Dill Bread |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 1 |
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This bread freezes well in freezer bags. It will stay good about 1 month in freezer. Great to have on hand, for impromptu dining. Ingredients:
2 (1/4 ounce) packages dry yeast |
2 teaspoons sugar |
1/2 cup warm water |
2 cups small curd cottage cheese |
2 eggs, beaten |
2 tablespoons whole dried dill weed |
2 tablespoons finely chopped onions |
1 teaspoon baking powder |
1 teaspoon salt |
4 1/2 cups all-purpose flour |
butter, melted |
Directions:
1. Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
2. Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
3. Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
4. Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
5. Remove loaves from pans; brush with melted butter. Cool completely on wire racks.
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