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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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âMy house smells terrific when this wonderful bread is in the oven. It makes a fantastic meal served with soup. Cut thick slices with an electric knife and eat them while theyâre still warm. Yum!ââBeverly Preston Fond du Lac, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
2 tablespoons sugar |
1 tablespoon dried minced onion |
1 package (1/4 ounce) active dry yeast |
2 teaspoons dill weed |
1 teaspoon salt |
1 cup (8 ounces) cream-style cottage cheese |
1/2 cup water |
1 tablespoon butter |
1 egg |
2 teaspoons butter, melted |
coarse salt, optional |
Directions:
1. In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat the cottage cheese, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into a loaf. Place in a greased 8-in. x 4-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack. Brush with melted butter; sprinkle with coarse salt if desired. Yield: 1 loaf (12 slices).
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