Recipe by BakinBaby
Made with cottage cheese and dill seed. This originates in Driftwood Christian Church in Southern Indiana from years back and made to work in a bread machine. Enjoy. This bread can also be made as a 1 1/2 pound loaf instead of dough.
Top Review by duonyte
This is a nice, soft bread. I had shaped mine into rolls, and it was a bit too soft for that - they spread a little more than I wanted, so that I would recommend baking in a loaf pan or casserole. The cottage cheese will keep this bread moist. I would reduce the salt to 1 tsp, as cottage cheese has a fair amount of sodium in it. If you don't like or don't have dill, I think that rosemary or thyme would work well with the onion flavor.
- 1 cup cream-style cottage cheese
- 1⁄4 cup water
- 1 egg (slightly beaten)
- 2 tablespoons butter (cut up)
- 3 cups bread flour
- 2 teaspoons sugar
- 3 teaspoons dill seeds
- 1 tablespoon dried onion flakes
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄2 teaspoons dry yeast
- 1⁄4 teaspoon kosher salt
Directions See How It's Made
- Select dough cycle.
- Add ingredients to machine according to manufacturer's directions.
- When dough cyle is done, remove dough, knead 3-4 times on lightly floured board.
- In a greased or oiled 2 quart dish add dough, turn to cover in oil.
- Allow to rise under a warm dish towel and or in microwave oven till double.
- Bake at 350 degrees for about 30-40 minutes or till nicely browned.
- Remove from oven, rub with butter and sprinkle with freshly ground kosher salt or pre-ground kosher salt.
- Serve warm with dark lager beer,wine or orange juice as desired.