Monday Sourdough Dill Bread Recipe

• 1 c. sourdough starter
• 2 1/2 c. white flour
• 2 c. hot water

1. Mix together till smooth.
2. Let mix "proof" in a very hot place for 8 to 12 hrs.
3. Save 1 c. of mix.
4. Use 3 c. in bread.
5. Mix together in a 4 qt bowl 3 c. of proofed starter, 1 c. of flour and 2 Tbsp.
6. sugar.
7. Stir till well blended.
8. Mix together in a saucepan and stir over low heat till lukewarm 1 c. lowfat milk, 2 Tbsp.
9. butter, 2 tsp.
10. salt, 1/4 tsp.
11. baking soda, 2 Tbsp.
12. dry and chopped onion, 5 Tbsp.
13. minced dill weed and 1 c. small curd cottage cheese.
14. Add in together both mixtures.
15. Combine well.
16. Add in 4 c. flour, 1/2 c. at a time, mixing well after each addition.
17. Place 2 c. wheat flour on the breadboard and turn the dough out onto the board.
18. Knead in the flour to make the dough satiny and smooth about 10 min.
19. Form the dough into a round ball, cover it with a hot, damp towel, place it in a hot, draft-free place for 2 hrs.
20. Then punch down the dough.
21. Form the dough into 2 loaves.
22. Place each loaf into a well buttered loaf pan and let rise, covered in a hot place for 1 3/4 hrs.
23. Bake in a preheated 375 degree oven for 45 min.
24. Cold loaves out of pans on bread rack.

sourdough starter, white flour, water

Taken from cookeatshare.com/recipes/monday-sourdough-dill-bread-45901 (may not work)