Name: Dill Bread
Prep time: 1 h 10 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 1 Loaf
Ingredients: 1 package active dry yeast; 2 teaspoons granulated sugar; 1/4 cup water (100 to 115 degrees F.); 8 ounces large-curd cottage cheese, room temperature (not creamed type); 1 egg, room temperature; 2 teaspoons onions, grated; 2 tablespoons butter, melted; 2 teaspoons salt; 1/4 teaspoon baking soda; 1 cup whole wheat flour; 1 1/2 cups all-purpose flour; 2 teaspoons dill weed

Recipe by Caryn

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

Ready In:: 1hr 50mins
Yields:
Units:

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ingredients

1 package active dry yeast
2 teaspoons granulated sugar
¹⁄₄ cup water (100 to 115 degrees F.)
8 ounces large-curd cottage cheese, room temperature (not creamed type)
1 egg, room temperature
2 teaspoons onions, grated
2 tablespoons butter, melted
2 teaspoons salt
¹⁄₄ teaspoon baking soda
1 cup whole wheat flour
1 ¹⁄₂ cups all-purpose flour
2 teaspoons dill weed

directions

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

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