FEATHER LIGHT WHITE ONION DILL BREAD

Feather Light White Onion Dill Bread image

Provided by Family Favorites

Time 40m

Number Of Ingredients 11

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2 packages red star instant yeast
1/2 cup warm water (105-115 degrees)
2 cups cottage cheese
2 tb. + 2 tsp. sugar
1 tb. butter
3 tb. finely minced onion
3 tsp. dill weed, or to taste (fresh or dried)
1 tsp. baking powder
2 tsp. salt
3 eggs
4 1/2 cups a/p flour

Steps:

1. Combine yeast and warm water in a small bowl; let stand 5-10 minutes. Combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs in large mixing bowl of stand mixer. Mix well. Add yeast mixture and flour. Knead with dough hook until smooth and elastic. Dough should clean sides of mixing bowl. If it is sticky, add flour 1 TB. at a time until side of bowl is cleaned.
2. Place dough in large, buttered bowl turning over once to coat. Cover with sprayed saran wrap in draft-free area until doubled in bulk. (I turn my oven on to 200-250 degrees and set it on top of a hot pad on top of the stove (about 85 degrees). Punch dough down, cover and let rise again until doubled. (Don't worry about the rise times... they go very fast with this recipe.) Punch dough down. Divide dough in half. Shape each half into 2 loaves. Place in two greased baking pans. Cover with sprayed saran wrap and let rise until doubled in bulk. Remember... this will continue to rise in the oven, so don't allow it to rise much more than 1 to 1 1/2 inches above the pan.
3. Bake at 350 degrees for 25-30 minutes. To tell if it is done, gently turn the pan on it's side and see if the bottom of the loaf is golden brown. If not, return to the oven for a few more minutes. Brush tops with melted butter while still warm.