Cottage Cheese Dill Bread

January 24, 2009 at 1:58 pm 5 comments

Cottage cheese is one of those ingredients that people feel very strongly about, either they love it or hate it. I happen to love it and always have. When I saw this recipe I happened to have some dill that needed to be used and cottage cheese in the fridge. I have become very fond of the idea of making our own bread and am trying to experiment with different recipes. This bread has a great taste and texture. It rose quite high and produced very large slices of bread. I can only eat half of a sandwich that these slices make! If you’re unsure about the cottage cheese, try it — you will not be disappointed.

cottage-cheese-bread

Cottage Cheese Dill Bread
Ingredients
2 Tbsp instant yeast
1/2 cup warm water (110 degrees F)
1 Cup cottage cheese, at room temperature
2 Tbsp granulated sugar
1 heatping Tbsp fresh onion, finely minced
1 1/2 Tbsp fresh dill, minced
1 Tbsp salt
1/4 tsp baking soda
1 egg
1 egg yolk
2 tsp olive oil
5 to 6 1/2 Cups bread flour

Directions
Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment. Stir slowly to dissolve the yeast. Add all of the remaining ingredients except the flour to the bowl and mix until combined. Switch over to the dough hook and stir at low speed. Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl (I used exactly 5). Continue kneeding on low speed for 5-6 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (1-1 1/2 hours).

When the dough has finished rising, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down so that the dough touches all sides of the pan. Cover with plastic wrap and let rise in a warm place (30-60) minutes.

Once the loaf has risen, remove the plastic wrap and preheat the oven to 350 degrees F. Bake for 30 minutes, then cover with foil and bake another 15-20 minutes. Let cool in the pan for 5 minutes before removing to a wire rack. Cool to room temperature before slicing.

Source: Annie’s Eats, originally from Culinary Concoctions by Peabody.

Entry filed under: bread. Tags: .

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5 Comments Add your own

  • 1. peabody  |  January 24, 2009 at 2:44 pm

    Glad you liked the bread.

  • 2. bensbaby116  |  January 25, 2009 at 1:44 pm

    This is on my list of things to make too. Looks great!

  • 3. joelen  |  January 25, 2009 at 10:07 pm

    I’m one of those that doesn’t care for cottage cheese but I would definitely try using it in this recipe!

  • 4. Kristina  |  January 28, 2009 at 2:26 am

    I love cottage cheese and dill so can’t wait to try this bread.

  • 5. Whole Wheat Sandwich Bread « Just2Good  |  February 1, 2009 at 4:58 pm

    [...] get the height I was looking for. Ideally I would like a perfect mix between this bread and the cottage cheese dill bread. Even though it is more rectangular shaped than loaf shaped the bread is great and I will [...]

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