Cottage Cheese Dill Bread

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Onion

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 packages Active yeast, dry
  • 2 tbsp Dill weed [not dill seed, dried
  • 2 tsp Kosher salt
  • 2 tbsp Sugar

• Dairy

  • 2 cups Cottage cheese

• Liquids

  • 1/2 cup Water

Found on thecreeksidecook.com

Ingredients

• 2 packages dry active yeast
• ½ cup very warm water
• 2 tablespoons sugar
• 2 cups Cottage Cheese
• 2 tablespoons very finely minced onion
• 2 tablespoons dried dill weed [not dill seed]
• 2 teaspoons kosher salt
• 2 eggs
• 5 to 5 ½ cups all purpose flour.

Directions

• Place the yeast, warm water and sugar in the bowl of the mixer – stir with a small spoon, just to moisten all of the yeast. Let sit for about 10 minutes – the mixture will foam up.
• Use the paddle attachment and add the cottage cheese, onion, dill weed and salt. Beat in the eggs, one at a time.
• Switch to the dough hook, and mix in 3 cups of the flour, which you can add all at once, but keep the speed very slow at first – leave the mixer running about 2 minutes. Add another cup of flour, mix until completely incorporated. Repeat with a 4th cup of flour.
• Leave the mixer running, and add additional flour, ¼ cup at a time, mixing until each addition is completely incorporated. This may take anywhere from ¼ of a cup to a whole cup. When the dough pulls away from the sides of the bowl, and gathers around the hook, you are getting close. Keep mixing for about a minute and turn the mixer off. Test the dough by poking it with a finger – it should not stick readily. If it still sticks, add another ¼ cup, and when that is all mixed in, test again.
• Once it is not sticky, knead on a medium speed for 5 minutes. {if you are doing this by hand, here is where you would start kneading it on a floured surface.} Flour the counter, and empty the bowl on the flour. Use a bench scraper or well floured hands to gather it into a ball, and knead it a few turns just to get it into a nice ball.
• Place in an oiled bowl and cover with a piece of oiled plastic wrap. Let rise in a warm spot until it is well doubled in size. Punch down, and shape into two loaves. Place in well buttered 8 x 5 inch bread pans, and re-cover with the oiled plastic wrap. Let rise again, just until centers of loaves are above the edge of the pans – this is going to rise quite a bit more in the oven, so don’t let it get too high before you bake it.
• Brush the tops with buttermilk [which imparts a beautiful shiny top] or milk, and place in a preheated 350º oven. Bake for about 35 minutes. The top should be very well browned, and it should sound hollow when the bottom is tapped. The best way to be sure yeast bread is done is to test the internal temperature with an instant read thermometer – it should be 200º.

Nutrition