Cottage Cheese Dill Bread

As good as it looks.  I forgot to take a picture until I’d already started slicing it, though.  This makes a soft bread, good with butter or cream cheese.  It’s also fairly easy to make for a yeast bread.

2 Tablespoons yeast
1/2 cup of warm water
2 cups (16 oz container) cottage cheese
4 Tablespoons honey
3 Tablespoons minced onion
2 tablesoons butter
4 teaspoons dill
1 teaspoon sea salt
1/2 teaspoon baking soda
2 eggs
5-6 cups of flour
olive or other oil

Soften the yeast in the warm water. Put the cottage cheese, honey, onions, butter, dill together and warm.  Combine in bowl with the yeast and water mixture, soda, and egg. Mix lightly.  Add flour until you have a stiffish dough (softer than I usually make whole wheat bread, but when your hands are well oiled it should not be sticky).

Let rise in warm lace about 30-40 minutes.  I preheat my oven to 200, turn it off, crack the door a moment or two, then put the bowl in the oven and shut the door.

Punch dough down.  Shape into two large balls and put into a well greased pie pan.  slash an X in the top.  Let rise again for 30 minutes (I put it in the warm oven again, and leave the light on).

Bake for about 30-40 minutes at 350 degrees.

You can spread butter over the top of the loaf and sprinkle with salt after removing from oven, but I didn’t.

Recipe adapted from the Dill Bread Recipe on page 496 of the 1977 edition of Stocking Up: How to Preserve the Foods You Grow, Naturally (Deluxe Edition)

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