COTTAGE CHEESE DILL BREAD

COTTAGE CHEESE DILL BREAD image

Yield 2 loaves

Number Of Ingredients 11

1 tbls. dry yeast (1 1/2 pkg)
1 3/4 cup warm water
3 tbls honey
2 1/2 cup white flour
1/2 medium yellow onion, diced small
2 eggs beaten
3 tbls corn oil
1/2 cup cottage cheese
1/4 cup dry dill weed
1 tbls salt
3 1/2 - 4 1/2 cups white flour

Steps:

Dissolve yeast in warm water, w/ honey. Stir in 2 1/2 cups flourBeat thoroughly to form thick batter. Cover and set aside in warm place to rise 45 minutes until doubled in bulk. Saute diced onion in oil until translucent. Set aside to cool. Add cooked onions to riser starter with eggs, corn oil, cottage cheese, dill and salt. Fold in 3 cups (or so) flour, turning bowl 1/4 turn between folds. When dough is too thick to fold in more flour, turn it out onto floured board. Knead dough 5 minutes, using flour to keep from sticking to board. Put dough into oiled bowl, cover and let rise until doubled in size, 40 minutes. Punch down & let rise again. Shape into 2 loaves and place in oiled pans. Let rise to double in size, about 25 min. Brush top with egg wash and bake in 350 degree oven 50-60 minutes.