bread recipe you gotta try

[Homegrown Tomatoes]

This bread is pretty much a meal by itself; first I'll give the original recipe and then I'll tell you what I did differently.

Cottage Dill Bread (Makes one loaf)

1pkg (1 T) yeast
1/4 c. warm water
1 c. cottage cheese at room temp
2 T. sugar
1 T. instant minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp baking soda
2 Tbs. butter, melted
2 to 2.5 cups unbleached flour

Dissolve the yeast in the water in a large mixing bowl and combine with the cottage cheese, sugar, dill, onions, salt, soda, egg and butter.  Gradually add flour to the mixture, beating well after each addition. When dough becomes stiff, knead in remaining flour.  Cover and let rise in a warm place till doubled.  Stir down, and shape into a round loaf and place in well greased 2-qt. casserole.  Cover and allow to rise another 30-40 minutes.  Bake in 350 degree oven for 40-45 minutes.


OK, here's what I did differently:

First, I started by doubling the recipe because one loaf is never enough (my husband and kids can eat a whole loaf before dinner's over.)  I had a 24 oz. carton of cottage cheese, so I used the whole thing (1.5 c. per loaf as opposed to 1 cup.)  Next, I don't have any instant minced onions, so I threw in a bunch of minced garlic instead.  Of course, I didn't measure, but it was probably more than 2 T.  At this point, I realized I couldn't find the dill seed, though I distinctly remembered saving tons of it from our last garden, so, I substituted dill weed, and I put more of it than called for because the last time I made it, I thought it needed more.  As I was putting the dill weed back up, I noticed a little jar full of dill seed right behind it, so I added it too.   I only used 1/4 of the salt called for because the cheese and butter make it salty enough.  Also, I substituted half of the flour with whole wheat flour.  Last time, I didn't knead the bread because with all the cottage cheese, it was soft enough to stir.  I just coated it with a little extra flour to lift it out of the bowl.  Also,  in my hurry to get stuff done before the baby woke up from her nap the last time I made it, I only let it rise once, and it still turned out great.  According to the recipe, it makes great toast, but we wouldn't know because it is always eaten before it's even had a chance to cool off.  (But for the record, I did send half of one loaf home with Mom and Grandma, so we didn't eat the WHOLE two loaves by ourselves.)

[glenn kangiser]

Sounds like a good project for Sassy when she gets back... I'm getting tired of eating just ice cream.

[muldoon]

that sounds good, I have never made bread but I think I'm gonna try this one. 

[Homegrown Tomatoes]

Muldoon, this would be a good first one to try... from what I can tell, you can't mess it up.  (Believe me, if it could come out wrong, it would have the other day when I forgot to let it rise a second time.... it was still nice and crusty on the outside and warm and soft on the inside. )  Also, as it has so much cheese in it, I guess it oughtta be a little higher protein than other breads.  Anyway, it is pretty doggone good.