Thursday, September 06, 2007

Cottage Cheese Casserole Bread With Dill

I returned to the Heritage Cook Book for this recipe, though it is quite similar to the one in Beard on Bread. I substituted dill weed for the dill seed, but otherwise followed the published recipe. The bread is best re-heated and served slightly warm. It will not keep well, so eat-up (believe me, you won't need much encouragement-it is wonderful bread).

You Will Need:

2 ¼ teaspoons dry yeast
¼ cup lukewarm water
1-cup cottage cheese (warmed slightly)
2 tablespoons sugar
2 tablespoons grated onion (dried ok)
2 tablespoons butter
2 teaspoons dill seed (or weed)
1-teaspoon salt
¼ teaspoon baking soda
1 egg
2-¼ cups all-purpose flour

Dissolve the yeast in the warm water. In a large bowl, combine cottage cheese, sugar, onion, butter, dill, salt, baking soda and egg. Stir in the yeast. Add enough flour to make somewhat stiff dough, beating well. Cover the mixture and let rise until doubled in bulk-about an hour. Preheat oven to 350 degrees F.

Stir down the dough and pour into a generously buttered 2-quart casserole dish. Cover and let rise again until almost doubled-about 45 minutes.

Bake 45-50 minutes. Cool on rack. To re-heat, wrap in foil and place in a very slow oven until warmed.

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