A very special bread that is feather light, tender and bursting with flavor that reminds me somewhat of rye bread is my dill bread. Although it does not have any rye or whole wheat flour, it takes on that delicious quality whether it is from the minced onion, cottage cheese or dill seed, this homemade bread makes a sandwich or a meal taste as if you bought it at a speciality bakery. The crust is also surprisingly thinner and softer than most homemade breads tend to be.
This is a fairly easy homemade bread recipe to prepare. You proof the yeast and basically line up the ingredients to assemble. The hardest part is mincing a tablespoon of onion and warming the cottage cheese. Otherwise, you couldn’t ask for a bread simpler or more scrumptious than this one.
No joke, my dill bread is something you honestly should try. Some other great breads are my sour milk bread, food processor bread and vinegar bread recipes. Believe it or not, they all have a unique taste of their own.
Dill Bread
1 package of dry yeast (2-1/4 teaspoons)
1/4 cup of warm water (very warm but not hot)
1 cup of cottage cheese
2 tablespoons of sugar
1 tablespoon of minced onion
1 tablespoon of canola oil
2 teaspoons of dill seed
1 teaspoon of salt
1/4 teaspoon of baking soda, leveled
1 large egg
2-1/4 to 2 ½ cups of flour
Dissolve the yeast in the very warm water with one tablespoon of the sugar. Give it a few minutes to proof. You will know the yeast is active when bubbles start appearing.
Heat the cottage cheese to warm it up until it is lukewarm.
Combine the other tablespoon of sugar, onion, oil, salt, egg, and the warmed cottage cheese to a mixing bowl along with the yeast that you have proofed.
Now sift together the flour and baking soda.
Add only enough flour to form soft, pliable dough.
Cover with a damp towel and let the dough rise until double in bulk. This can be anywhere from one and half hours to two hours.
Later, punch the dough down and turn out into a well-greased casserole, loaf pan or even a baking sheet.
Cover with a damp towel again and let it grow for about an hour or until doubled in bulk.
Bake in a 350-degree oven for about 40-45 minutes. The top will brown nicely.
Cool on a wire rack.
ENJOY!
Although this tender and feather light bread does not have any rye or whole wheat flour, it takes on that delicious quality whether it is from the minced onion, cottage cheese or dill seed, this homemade bread makes a sandwich or a meal taste as if you bought it at a speciality bakery.
Course:
Dinner, Lunch, Snack
Cuisine:
American
Keyword:
bread recipe, cottage cheese, dill bread, homemade bread, onion
:
-
1
package of dry yeast
2-1/4 teaspoons -
1/4
cup
of warm water
very warm but not hot -
1
cup
of cottage cheese -
2
tablespoons
of sugar -
1
tablespoon
of minced onion -
1
tablespoon
of canola oil -
2
teaspoons
of dill seed -
1
teaspoon
of salt -
1/4
teaspoon
of baking soda
leveled -
1
large egg -
2-1/4 to 2 ½
cups
of flour
-
Dissolve the yeast in the very warm water with one tablespoon of the sugar. Give it a few minutes to proof. You will know the yeast is active when bubbles start appearing.
-
Heat the cottage cheese to warm it up until it is lukewarm.
-
Combine the other tablespoon of sugar, onion, oil, salt, egg and the warmed cottage cheese to a mixing bowl along with the yeast that you have proofed.
-
Now sift together the flour and baking soda.
-
Add only enough flour to form soft, pliable dough.
-
Cover with a damp towel and let the dough rise until double in bulk. This can be anywhere from one and half hours to two hours.
-
Later, punch the dough down and turn out into a well-greased casserole, loaf pan or even a baking sheet.
-
Cover with a damp towel again and let it grow for about an hour or until doubled in bulk.
-
Bake in a 350-degree oven for about 40-45 minutes. The top will brown nicely.
-
Cool on a wire rack.
-
ENJOY!
