Dilly Cheese Bread
We served this savory bread to customers waiting in line at our annual herb sale.
2 envelopes yeast (regular or Rapid Rise) 2 T sugar 2 t salt
½ c warm water plus pinch of sugar ¼ t baking soda 2 eggs beaten
2 c small curd cottage cheese 3 T dried minced onion 3½ c white flour *
¼ c milk 2 T dill seed
1½ c white whole wheat flour *
2 T oil 1 T dill weed
*5 c white flour may be substituted
Stir yeast into warm water with a pinch of sugar in the bottom of a large mixing bowl.
Let stand 5 minutes, or until yeast is frothy.
While that rests, whisk together cottage cheese, milk, oil, sugar, onion, dill, salt, and eggs in a sauce pan over low heat until just lukewarm.
Add that to the yeast mixture and stir.
Add the flour all at once and use a sturdy spoon to mix until there are no dry pockets.
I kneaded it for a few minutes adding flour as needed to keep it from sticking.
If you have a mixer with a dough hook you can use that or you can omit kneading it which is what the original recipe advised.
Put dough in an oiled bowl and then turn it over.
Cover with damp tea towel and let rise in a warm place for 1½ hours or until doubled in bulk.
Then punch dough down and let rest a few minutes.
Grease two 9½ by 5 inch bread pans.
Place half of dough in each pan.
Cover pans with damp tea towel and let rise 30 minutes.
Preheat oven at 350 degrees.
Bake 30-40 minutes.
Let rest in pans 5 minutes before removing onto wire rack.
You can store in a clean towel at room temperature for 3 days or in freezer in double plastic for 3 months.
You can vary the amount of dill, and you can use all dill weed or all dill seed.
Use dried onion because it helps absorb some of the excess moisture in the dough.