Dill Bread
Yield
1 loafPrep
15 minCook
45 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 1 | cup |
cottage cheese
creamed, heated to lukewarm |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
onions
minced |
|
| 1 | tablespoon |
butter
melted |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
dill seed
|
|
| 2 ¼ | cups |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 237 | ml |
cottage cheese
creamed, heated to lukewarm |
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
onions
minced |
|
| 15 | ml |
butter
melted |
|
| 1 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
dill seed
|
|
| 532 | ml |
unbleached all-purpose flour
|
|
Directions
Dissolve yeast in warm water.
Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2½ cups of flour).
Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling).
Cover and let rise in a warm place until doubled.
Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
Let rise again. Bake for 30 to 45 minutes at 350℉ (180℃).
While warm, bursh loaf with soft butter, sprinkle well with salt.
