Cottage Cheese−Dill Bread
Ingredients
- 2 package dry yeast
- 2 tsp granulated sugar
- 0.5 cup warm water (105 to 115 degrees F)
- 2 cup small-curd cottage cheese
- 2 each eggs, beaten
- 2 tbsp granulated sugar
- 2 tbsp dried whole dill weed
- 2 tbsp finely chopped onion
- 1 tsp baking powder
- 1 tsp salt
- 0 cup all-purpose flour
Instructions
- 1
Butter or margarine, melted Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes.
- 2
Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well.
- 3
Gradually stir in enough flour to make a soft dough.
- 4
Turn dough out onto a well-floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky).
- 5
Place in a well-greased bowl, turning to grease top.
- 6
Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.
- 7
Punch dough down, and divide in half.
- 8
Shape each portion into a loaf.
- 9
Place in two well-greased 9 x 5-inch loaf pans.
- 10
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- 11
Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.
- 12
Remove loaves from pans; brush with melted butter.
- 13
Cool completely on wire racks.