COTTAGE DILL LOAF
Cottage cheese, onion and dill seed are the flavor partners in a homemade bread loaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, 1 tablespoon dill seed, 1 tablespoon onion, the salt and yeast. In 1-quart saucepan, heat water, cottage cheese and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease large cookie sheet with shortening or cooking spray. Shape dough into oval loaf, about 12 inches long and 4 inches wide, tapering both ends slightly. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until double.
- Heat oven to 375°F. Brush water over dough; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf with sharp knife. Bake 10 minutes, spraying 3 separate times with water (use bottle with fine spray). Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 1 g, TransFat 0 g
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