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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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I've been depending on this recipe for more than 20 years. I often shape the dough into rolls and use them for sandwiches.Barbara Jean Robo, Joplin, Montana Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
2 cups (16 ounces) 4% cottage cheese |
2 tablespoons butter |
1/4 cup finely chopped onion |
4 teaspoons dill seed |
2 teaspoons salt |
2 eggs |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese and butter to 110°-115°; add to yeast mixture. Add onion, dill seed, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a lightly floured surface; divide dough in half. Shape into two round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (9 slices each).
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