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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 45 |
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I enjoy making various herb breads - but this is my all time favorite. I've seen other similar recipes - but this is the easiest one to make - and is just fabulous. It goes well with so many different dishes - but I can eat it anytime - anywhere!!! When taking meals to friends who are recovering from an illness, surgery, etc. - this bread is always in the basket. Ingredients:
1 cup small curd cottage cheese |
1 large egg, slightly beaten |
1 1/2 tablespoons butter |
1 tablespoon sugar |
1 tablespoon minced dried onion |
2 tablespoons dill seeds |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 (1/4 ounce) package dry yeast |
1 tablespoon sugar |
1/4 cup warm water |
2 1/2 cups all-purpose flour |
melted butter |
coarse salt |
Directions:
1. Combine first 8 ingredients in a small saucepan. Cook over med. heat until butter melts, stirring occasionally. Let cool to 105 degrees to 115 degrees.
2. Combine yeast, 1 t. sugar, and warm water in a 1-cup liquid measuring cup let stand 5 minutes.
3. Combine cottage cheese mixture, yeast mixture, and flour; stir well. (Dough will be sticky). Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
4. Stir dough down, and spoon into a well-greased 2-qt. casserole or any other round baking dish. Cover and let rise in a warm place, 30 minutes or until doubled in bulk.
5. Bake at 350 for 25-30 minutes or until brown. Brush with melted butter, and sprinkle lightly with coarse salt. Remove from dish; cool on a wire rack.
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