JAN'S DILLY BREAD
1 package (2 1/4 tsp) active dry yeast
1/4 cup warm water
1 cup cottage cheese, heat to lukewarm
2 tablespoons sugar
1 tablespoon minced dried onion (optional - I left it out, on purpose)
1 tablespoon softened butter
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
2 1/4 cups flour (more if needed)
- Dissolve yeast in warm water. Combine warm cottage cheese, sugar, mince onion, butter, dill seed, salt, soda, and egg. Stir to combine.
- Stir in yeast mixture gently, then add flour gradually, stirring gently.
- Cover dough with plastic wrap and allow to rise until double in bulk (about 1 hour). Punch down dough, then turn into a well-buttered round baking dish. Cover with plastic wrap and let rise 45 more minutes.
- Preheat oven to 350 degrees. Bake bread in lower half of the oven for 40 to 50 minutes. Brush top with melted butter after baking. Serve warm with butter.
Notes: I got this recipe off of The Pioneer Woman website. I didn't have a round glass dish to bake this in so I placed some corn meal on my pizza pan and flattened the dough out just a bit and it worked just fine. I'm going to try this with caraway seeds next time. Don't worry about the cottage cheese. Once it is baked, no one will ever guess it has cottage cheese in it. I used the fat-free cottage cheese and this bread baked perfectly. Gene loved this bread!
|Bake on a pizza pan if you don't have a round glass pan.|
|You can see cottage cheese here but you'll never know it's in there once it's baked!!|