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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This tasty recipe was given to me by my former manager at Marathon Oil in Houston TX. Ingredients:
1 package active dry yeast |
1 package outdated dry yeast (for flavor) (optional) |
1/4 cup warm water (110-115 degrees f) |
1 cup large-curd cottage cheese |
2 tablespoons sugar |
2 -3 tablespoons finely minced onions |
2 1/2 cups sifted flour |
1 tablespoon butter, melted |
1 teaspoon salt |
2 -3 teaspoons dill seeds or 2 -3 teaspoons dried dill weed (or a combination) |
1/2 teaspoon baking soda |
1 egg |
Directions:
1. Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
2. Let proof for 10 minutes, until foamy.
3. Heat cottage cheese until lukewarm.
4. Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
5. Add flour, a little at a time, to make a stiff batter, beating well after each addition.
6. You will have to use your hands to mix it all together toward the end.
7. Cover, and let rise in a warm place until doubled, 50-60 minutes.
8. Stir down with 25 vigorous strokes.
9. Turn into well-greased 1-1/2 quart round casserole.
10. Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
11. Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
12. Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
13. Turn out onto a wire rack to cool completely before wrapping.
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