Total Time
1hr 50mins
Prep 1 hr 10 mins
Cook 40 mins

This recipe comes from "Beard on Bread' by James Beard (1984)

Ingredients Nutrition

Directions

  1. Dissolve the yeast and sugar in the warm water in a large mixing bowl, and allow to proof for about 5 minutes.
  2. Stir the cottage cheese into the yeast mixture, then add the egg and blend thoroughly.
  3. Stir in the grated onion, melted butter, salt, and baking soda.
  4. Stir in the flours, 1 cup at a time, and the dill weed.
  5. Turn out onto a lightly floured board.
  6. Knead for about 5 minutes, or until the dough is smooth and springs back when indented with the fingers.
  7. Butter a 9x5x3-inch loaf pan and shape the dough to fit the pan.
  8. Cover and let rise in a warm, draft-free spot until doubled in bulk.
  9. Bake in a preheated 375 degree F.
  10. oven for 35 to 40 minutes, or until the bread sounds hollow when you remove it from the pan and tap it with your knuckles.
  11. Cool on a rack before slicing.

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