 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This golden-brown loaf from Corky Huffsmith of Salem, Oregon is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup (8 ounces) 2% cottage cheese |
1/4 cup snipped fresh dill or 4 teaspoons dill weed |
1 tablespoon butter, melted |
1-1/2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon dill seed |
1 egg, lightly beaten |
2-1/4 to 2-3/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add the fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
3. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool. Cut into wedges before serving. Yield: 12 servings.
|
|