Prep 20 mins
Cook 30 mins
This is a family favorite, it has been a tradition for the holidays and I have to make it every year, everyone loves it. (Even if I am not going to be there, I still have to make it and send it with someone) There are some very simular recipes here and I have tried some but I still go back to this one and this is the one I will continue to use. This is a yeast batter bread so no kneading is required, very easy to make and very delicious.
- 2 -2 3⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 -3 teaspoons instant minced onion
- 2 teaspoons dill seeds (or up to 4 teaspoons dry dill weed)
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup water
- 1 tablespoon butter
- 1 cup cottage cheese (small curd)
- 1 egg
- 2 teaspoons butter (melted)
- 1⁄4 teaspoon coarse salt (optional)
- In a large bowl combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast, blend well.
- In a small saucepan, heat water, 1 tablespoon butter and cottage cheese until very warm (120 to 130 F).
- Add warm liquid and egg to flour mixture and blend on low speed until moistened, then beat at medium speed for 3 minutes.
- By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.
- Cover loosely and let rise in warm place (80 to 85 F) until light and doubled in size, 45 to 60 minutes.
- Generously grease a 1 1/2 to 2 quart casserole dish. Stir down dough to remove all the air bubbles. Turn the dough into the greased casserole dish. Cover and let rise in a warm place until doubled, about 30 to 45 minutes.
- Meanwhile heat oven to 350 F, uncover and bake 30 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped.
- Immediatly remove from dish to cool on a wire rack, brush with melted butter and sprinkle with course salt if desired.
- Times do dot include rising.