April 20, 2009

Cottage Dill and Onion Bread

I made this bread last week, and completely forgot about it! Ugh. Also, I have no idea where I got the original recipe. I have had it saved in my archives for awhile, but never made it. The planets finally aligned, and I ended up trying it out on a whim. Let me tell you...it was really good. This bread is a bit heavy (due to all the cottage cheese), but still tasty nonetheless. I have been toasting a slice every morning and smearing it with a wee little butter for a yummy, savory breakfast treat. I can tell you that this ended up being a keeper recipe!

Cottage Dill and Onion Bread

1 ¼ cups warm water (110 degrees max)
1 cup low-fat, small curd cottage cheese
2 tablespoons butter or margarine, softened
1 large egg, slightly beaten
2 ½ cups bread flour
2 tablespoons sugar
1 tablespoon dill seed
1 tablespoon instant minced onion
1 teaspoon salt
1 ½ teaspoons yeast
cooking spray

Combine water, sugar, and yeast in a large bowl and let the yeast bloom for 5 minutes. Add cottage cheese, butter, and egg. Stir to combine and set aside.

In a separate large bowl, combine bread flour, dill seed, minced onion, and salt. Stir to combine. Add dry ingredients to wet ingredients, and stir until dough forms.

Turn dough out onto a lightly floured surface and knead for 5-10 minutes, or until dough has elastic, smooth consistency. Place dough into a clean bowl coated with cooking spray and let rest for 1 hour.

After the rest period, place dough in a greased casserole dish (I used a glass 8 x 8 in. dish). Bake at 350 degrees for approximately 30-40 minutes, or until bread is done. (Check doneness with a clean toothpick, by inserting it into the center of the bread loaf. Make sure the toothpick comes out clean when removed from the bread.)

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