Dutch Oven Dill Bread For The Fireplace

• 1/4 ounce yeast
• 1/4 cup lukewarm water
• 1 cup cream-style cottage cheese, at room temp
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 1 tablespoon dill seed
• 1 tablespoon fresh dill (optional)
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs, beaten
• 2 1/4 - 2 1/2 cups flour
• soft butter

1. Dissolve the yeast in water in bowl and let stand for 3 minutes.
2. Add the next six ingredients including the baking powder Beat until well blended.
3. Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until double in bulk about 1 hour.
4. Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
5. Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
6. If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top: Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
7. To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
8. Serve hot or cold.

yeast, water, creamstyle cottage cheese, sugar, butter, dill, fresh dill, salt, baking powder, eggs, flour, butter

Taken from www.food.com/recipe/dutch-oven-dill-bread-for-the-fireplace-195463 (may not work)