COTTAGE CHEESE DILL BREAD

Cottage Cheese Dill Bread image

Provided by Marsha Gardner

Number Of Ingredients 12

2 Tbsp instant yeast
1/2 c warm water, 110-degrees
1 c cottage cheese, your choice, room temperature
2 Tbsp sugar
2 Tbsp onion, finely minced
1 1/2 Tbsp fresh dill, minced
1 Tbsp kosher salt
1/4 tsp baking soda
1 large egg
1 large egg yolk
2 tsp olive oil, extra virgin
5-6 1/2 c bread flour

Steps:

1. Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast. Add all remaining ingredients except flour to the bowl and mix until a dough has formed. 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. Continue kneading on low speed for 5-6 minutes. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place. Let rise until the dough has doubled, about 1 1/2 hours.
2. When the dough has doubled, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan. Cover with plastic wrap and let rise again in a warm place, 30-60 minutes. When the loaf has risen, remove the plastic wrap and preheat the oven to 350-degrees. Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer. Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack.