Cottage Cheese-Dill Bread

Submitted by KittyKitty

"This bread freezes well in freezer bags. It will stay good about 1 month in freezer. Great to have on hand, for impromptu dining."

 

• Ready In: 3hrs
• Ingredients: 11
• Yields: 2 loaves

ingredients

• 2 (1/4 ounce) packages dry yeast
• 2 teaspoons sugar
• 1⁄2 cup warm water
• 2 cups small curd cottage cheese
• 2 eggs, beaten
• 2 tablespoons whole dried dill weed
• 2 tablespoons finely chopped onions
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 1⁄2 cups all-purpose flour
• butter, melted

directions

1. Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
2. Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
3. Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
4. Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
5. Remove loaves from pans; brush with melted butter. Cool completely on wire racks.