Cottage Cheese-Dill Bread
- Ready In:
- 3hrs
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 2 (14.17 g) package dry yeast
- 9.85 ml sugar
- 118.29 ml warm water
- 473.18 ml small curd cottage cheese
- 2 eggs, beaten
- 29.58 ml whole dried dill weed
- 29.58 ml finely chopped onions
- 4.92 ml baking powder
- 4.92 ml salt
- 1064.65 ml all-purpose flour
- butter, melted
directions
- 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.
- 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.
- 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.
- Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
- Remove loaves from pans; brush with melted butter. Cool completely on wire racks.
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