| Cottage Cheese Dill Bread | ||||
| Makes 4 mini-loaves | ||||
| Ingredients | ||||
| 1/2 cup | water |
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| 2 tsp | sugar | |||
| 2 pkgs | active dry yeast (or 4 1/2 tsp) | |||
| ________ | ||||
| 2 | eggs, beaten | |||
| 16 oz | small curd cottage cheese | |||
| 2 tbls | sugar | |||
| 2 tbls | dried dill weed | |||
| 1/4 cup | (two 1/8" thick slices) onion, finely chopped | |||
| 1 tsp | baking powder | |||
| 1 tsp | salt | |||
| ________ | ||||
| 5 1/2 cups | all-purpose flour | |||
| ________ | ||||
| 1 | egg for wash | |||
| 1 tbls | water | |||
| garlic salt | ||||
| Directions | ||||
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In a measuring cup, combine the water, and
sugar. Heat in the microwave for 20 seconds. Add the yeast to bloom.
Allow it to get foamy; it will take about 10 minutes. Meanwhile, get the
rest of the stuff going. In a mixer equipped with a beater, add the eggs and beat well. Add the cottage cheese, sugar, dill weed, onion, baking powder, salt, and the yeast mixture. Mix well. Switch to the dough hook. Add the flour 1 cup at a time scraping down the sides of the mixing bowl before adding each helping. Turn the dough onto a floured surface and knead for about 5 minutes. Use enough flour to compensate for the sticky dough. Divide the dough into four equal parts, knead a little more to form them into loaf shapes. Place the dough into greased and floured loaf pans (or spray them with Baker’s Joy). Place them in a warm place, cover them with a towel, and let them rise for 1 hour until doubled in bulk. Preheat the oven to 350°. Bake at 350° for 14 minutes to set up. Make the egg wash and brush it on at this point. Sprinkle with the garlic salt which will make a tasty crust. Put the loaves back in the oven for an additional 14 minutes until the interior temperature is about 180°. Take them out, remove the loaves from the pans, and let them cool on a rack. |
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