Cottage cheese dill bread (two loaves)

1 Servings

Ingredients

Quantity Ingredient
3½ teaspoon Active dry yeast
1¾ cup Warm water
2 tablespoons Honey or sugar
6½ cup Unbleached white flour (up to 7-1/2)
4 tablespoons Corn oil
½ medium Yellow onion, finely diced
2 Eggs, beaten
½ cup Cottage cheese
¼ cup Dry dill weed
1 tablespoon Salt
1 Egg plus
1 tablespoon Milk, for wash

Directions

So -- now that I've delurked in such a mouthy fashion, perhaps I should smooth any feathers that I've ruffled by sharing one of the very best bread recipes I've come across in years. The texture, the crumb and the taste of this loaf is simply divine: it's from the "Greens" cookbook by Edward Espe Brown...and I'll bet it's adaptable to machines! Dissolve yeast in warm water in large bowl; stir in honey and 2-½ cups of the flour. Beat to smooth batter, set aside in warm place til doubled in bulk--about 45 minutes.

While dough is rising, heat 1 Tbsp of oil and saute onion in it until it softens; set aside to cool. When dough has risen, stir in the onion, eggs, cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well.

Fold in 3 C flour gradually; when dough is too thick to fold in any more flour, turn onto a floured surface and knead until smooth and satiny -- 5 to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise in warm place until doubled, about 40 minutes. Punch down, let rise again ~- about 30 minutes.

Shape into two loaves, place in oiiled pans, and let rise to tops of pans ~- 20 to 25 minutes. Preheat oven to 350-degrees. Brush loaf tops with egg wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb in these loaves; tempting as they smell fresh from the oven, it's best to cool them some before cutting.) Posted to Digest bread-bakers.v096.n062 From: Maggie Mortensen <exarch@...> Date: Sun, 01 Dec 1996 09:18:09 -0600

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