Dillbrot (Dill Bread)
- 1 packet active dry yeast
- 14 cup water, warm (110-120 degrees)
- 1 cup cottage cheese, creamed (creamed cottage cheese should be heated to lukewarm)
- 2 tablespoons sugar
- 1 tablespoon minced onion
- 1 tablespoon butter, melted
- 1 large egg
- 1 teaspoon salt
- 2 teaspoons dill seeds
- 2 14 cups unbleached or bread flour
- Dissolve yeast in warm water.
- Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
- Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling).
- Cover and let rise in a warm place until doubled.
- Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
- Let rise again.
- Preheat oven to 350 degrees F.
- Bake for 30 to 45 minutes at 350 degrees F.
- While warm, brush loaf with soft butter, sprinkle well with salt.
active dry yeast, water, cottage cheese, sugar, onion, butter, egg, salt, dill seeds, bread flour
Taken from www.food.com/recipe/dillbrot-dill-bread-6679 (may not work)