DILL AND ONION BREAD

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Dill and Onion Bread image

A Russian recipe from the Frugal Gourmet on our Immigrant Ancestors. This is a hearty bread which goes well with stew. This recipe is so easy if you have a kitchenaid mixer. And it's delicious! Cook time includes rise time. I like to freeze one loaf for later.

Provided by Kaarin

Categories     Yeast Breads

Time 4h20m

Yield 2 loaves

Number Of Ingredients 14

2 tablespoons fast rising yeast
1/2 cup warm water (105 degrees)
2 tablespoons butter, melted
4 tablespoons sugar
2 cups small curd cottage cheese, warmed slightly in microwave
2 tablespoons dried onion flakes, minced
2 tablespoons dried dill
1/2 teaspoon baking soda
2 teaspoons salt
2 eggs
4 1/2-5 cups all-purpose flour
cornmeal, for dusting pans
1 egg yolk
2 tablespoons water

Steps:

  • Dissolve the yeast in warm water; let sit till foamy.
  • Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
  • Add 2 cups flour.
  • With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
  • Cover and let rise until double.
  • Punch dough down and let rise again.
  • Finally, knead the dough by hand until it is smooth and elastic.
  • Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
  • Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
  • Bake at 350 degrees F for 45-50 minutes until golden.
  • The bottoms of loaves will sound hollow when tapped.

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