Moist Dill Bread
Moist Dill Bread recipe
Yield
60 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
yeast, active dry
|
|
| 2 | cups |
water
warm |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
dill weed
1/2 cup fresh |
*
|
| 4 | large |
eggs
|
|
| 4 | cups |
cottage cheese
|
*
|
| 10 | cups |
all-purpose flour
|
|
|
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
yeast, active dry
|
|
| 473 | ml |
water
warm |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
dill weed
1/2 cup fresh |
*
|
| 4 | large |
eggs
|
|
| 946 | ml |
cottage cheese
|
*
|
| 2.4 | l |
all-purpose flour
|
|
| 1 | x |
butter
|
*
|
Directions
Dissolve yeast in warm water with ½ teaspoon sugar.
Heat cottage cheese to lukewarm.
Beat in remaining sugar, salt, baking soda, dill and eggs.
Stir in cheese.
Beat 4 cups flour, add rest of flour 1 cup at a time.
Spoon thick batter into greased bowl.
Let rise double. Stir down and spoon into 4 greased loaf pans.
Let rise, bake 30 minutes. Brush with butter.
Bake 10 minutes more.
