DILL COTTAGE CHEESE BREAD

DILL COTTAGE CHEESE BREAD image

Categories Bread

Yield 1 big loaf

Number Of Ingredients 12

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1 pkg active dry yeast
¼ cup very warm water
8 oz cream-style cottage cheese
¼ cup butter or shortening
2 Tbsp sugar
1 Tbsp minced onion
2 tsp dill seed
1 tsp salt
¼ tsp baking soda
1 well- beaten egg
2 ¼ to 2 ½ cups all-purpose or unbleached flour
Some melted butter and some extra dill seed

Steps:

Soften yeast in the water while you heat the cottage cheese in a saucepan to lukewarm. Stir in the shortening, sugar, onion, dill seed, salt, and baking soda. Add this to the yeast water business (which you've put in a large bowl now) and beat in the egg. Add the flour, a bit at a time, stirring to make a soft dough. Now. Ready? Take a deep breath and start kneading, on a lightly floured board, and keep it up for 5 minutes. Put it in a greased bowl, turning the dough over once to grease its bottom. Cover and let it stand in a warm place (If in doubt about how warm, see June issue of FAMILY CIRCLE) for an hour to an hour and 20 minutes. Punch it down, cover, let it rest for 10 minutes, then shape it into 2 small loaves in greased loaf pans or 1 round loaf in a casserole dish. Cover and let rise again till nearly double, 30-45 minutes. Bake at 350˚ for 40 minutes. Then remove from pans-preferably on a wire rack so the air can circulate-then brush with melted butter and sprinkle with the extra dill seed.