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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a family favorite, it has been a tradition for the holidays and I have to make it every year, everyone loves it. (Even if I am not going to be there, I still have to make it and send it with someone) There are some very simular recipes here and I have tried some but I still go back to this one and this is the one I will continue to use. This is a yeast batter bread so no kneading is required, very easy to make and very delicious. Ingredients:
2 -2 3/4 cups all-purpose flour |
2 tablespoons sugar |
2 -3 teaspoons instant minced onion |
2 teaspoons dill seeds (or up to 4 teaspoons dry dill weed) |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 (1/4 ounce) package active dry yeast |
1/4 cup water |
1 tablespoon butter |
1 cup cottage cheese (small curd) |
1 egg |
2 teaspoons butter (melted) |
1/4 teaspoon coarse salt (optional) |
Directions:
1. In a large bowl combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast, blend well.
2. In a small saucepan, heat water, 1 tablespoon butter and cottage cheese until very warm (120 to 130 F).
3. Add warm liquid and egg to flour mixture and blend on low speed until moistened, then beat at medium speed for 3 minutes.
4. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.
5. Cover loosely and let rise in warm place (80 to 85 F) until light and doubled in size, 45 to 60 minutes.
6. Generously grease a 1 1/2 to 2 quart casserole dish. Stir down dough to remove all the air bubbles. Turn the dough into the greased casserole dish. Cover and let rise in a warm place until doubled, about 30 to 45 minutes.
7. Meanwhile heat oven to 350 F, uncover and bake 30 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped.
8. Immediatly remove from dish to cool on a wire rack, brush with melted butter and sprinkle with course salt if desired.
9. Times do dot include rising.
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