Dill Casserole Bread
Yield
servingsPrep
30 minCook
45 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
water
warm |
|
| 1 | cup |
cottage cheese
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 ½ | teaspoons |
dill weed
dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
butter, unsalted
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
water
warm |
|
| 237 | ml |
cottage cheese
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
onions
minced |
|
| 7.5 | ml |
dill weed
dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
butter, unsalted
softened |
|
Directions
Stir yeast and 1 teaspoon of the sugar into the warm water. Let stand until foamy.
Warm the cottage cheese until lukewarm.
Combine the flour, remaining sugar, onion, dill, salt and baking soda in a large bowl.
Add the egg, butter, cottage cheese and yeast mixture.
Stir to form a soft dough. (Or mix in a food processor.)
Cover and let rise in a warm spot until dough has doubled, about 1 hour.
Stir down dough.
Transfer to a greased 1½ to 2 quart casserole.
Cover and let rise again until doubled, about 40 minutes.
Heat oven to 350℉ (180℃).
Bake bread until it is well browned, 40 to 45 minutes.
Cool in the pan 5 minutes; loosen from the sides of the casserole and invert onto a wire rack.
Serve warm or at room temperature.
