Dilly Cottage Bread
Janet Piepel
The Herb Pantry
East Wenatchee, WA
Prep Time: 25–30 minutes
Rising Time: 2¼ hours
Baking Time: 30 minutes
Makes 1 loaf
¼ cup warm water
1 pkg. dry yeast
1 cup creamed cottage cheese
2 Tbsp. finely chopped onion
2 Tbsp. melted butter
1 egg
1 tsp. salt
2¼ cups flour
¼ cup wheat germ
3 Tbsp. fresh dill (1 Tbsp. dried)
1. Pour water into blender or food processor. Stir in yeast and sugar and let stand for 5 minutes. Process or blend for 10 seconds.
2. Add cottage cheese, onion, butter, egg, and salt and mix 20 seconds.
3. Combine flour, wheat germ, and dill. Stir in cottage cheese mixture, stirring until dough pulls away from sides of bowl.
4. Knead dough on lightly floured surface until smooth and elastic, 8–10 minutes.
5. Place in greased bowl, turning to grease top. Cover and let rise in a warm area until double in size, approximately 1¼ hours.
6. Punch down and shape into loaf. Place in greased 5” x 8” pan. Cover and let rise until double, approximately 1 hour.
7. Bake at 375°F for 30 minutes.
Variation:
1. Dissolve yeast and sugar in warm water. Let stand for 5 minutes.
2. Stir in cottage cheese, onion, butter, egg, and salt. Mix well.
3. Combine flour, wheat germ, and dill. Add to cottage cheese mixture, stirring until dough pulls away from sides of bowl.
4. Follow steps 4–7 above.