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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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A Russian recipe from the Frugal Gourmet on our Immigrant Ancestors. This is a hearty bread which goes well with stew. This recipe is so easy if you have a kitchenaid mixer. And it's delicious! Cook time includes rise time. I like to freeze one loaf for later. Ingredients:
2 tablespoons fast rising yeast |
1/2 cup warm water (105 degrees) |
2 tablespoons butter, melted |
4 tablespoons sugar |
2 cups small curd cottage cheese, warmed slightly in microwave |
2 tablespoons dried onion flakes, minced |
2 tablespoons dried dill |
1/2 teaspoon baking soda |
2 teaspoons salt |
2 eggs |
4 1/2-5 cups all-purpose flour |
cornmeal, for dusting pans |
1 egg yolk |
2 tablespoons water |
Directions:
1. Dissolve the yeast in warm water; let sit till foamy.
2. Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
3. Add 2 cups flour.
4. With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
5. Cover and let rise until double.
6. Punch dough down and let rise again.
7. Finally, knead the dough by hand until it is smooth and elastic.
8. Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
9. Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
10. Bake at 350 degrees F for 45-50 minutes until golden.
11. The bottoms of loaves will sound hollow when tapped.
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