Dill And Onion Bread

Name: Dill And Onion Bread
Ingredients: 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

14 ingredients

11 steps

Ingredients

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

Directions

1

Dissolve the yeast in warm water; let sit till foamy.
2

Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
3

Add 2 cups flour.
4

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.
5

Cover and let rise until double.
6

Punch dough down and let rise again.
7

Finally, knead the dough by hand until it is smooth and elastic.
8

Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
9

Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
10

Bake at 350 degrees F for 45-50 minutes until golden.
11

The bottoms of loaves will sound hollow when tapped.