DILL BREAD
Yield 1
Number Of Ingredients 10
Steps:
- Pour 1/4 cup warm water into large bowl; sprinkle yeast over. Stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in cottage cheese, chopped dill, egg, butter, salt, sugar, and dill seeds. Add 2.25 cups flour, 1/2 cup at a time, stirring until semi-stiff dough forms (do not knead). Cover bowl with plastic. Let dough rise in warm area until doubled, about 1 hour. Butter 8-inch-diameter cake pan with 1.5-inch-high sides. Punch down bread dough. Form into 6-inch round. Transfer dough round to prepared cake pan. Let dough rise uncovered in warm draft-free area until almost doubled in volume, about 45 minutes. Position rack in center of oven and preheat to 350 F. Bake until bread is golden and sounds hollow when tapped, about 40 minutes. Turn bread out of pan; transfer to rack and cool completely. (Can be made ahead. Wrap in foil, then resealable plastic bag, and let stand at room temperature 1 day or freezer up to 2 weeks. Thaw at room temperature.) Cut bread into wedges and serve.
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