Cottage Dill Loaf Food

COTTAGE DILL BREAD

Steps:

• Soften yeast in warm water. Sift flour, baking soda, and salt together and set aside. In saucepan heat the cottage cheese until lukewarm. Stir in shortening, sugar, onion, dill seed, dill weed, and baking soda. Pour this mixture into a large mixing bowl. Add yeast and well beaten egg and mix. Stir in the flour mixture a little at a time until a soft dough forms.
• Knead lightly on a floured surface until the dough is elastic. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour. Punch down, cover and let rest about 10 minutes. Shape into a loaf and place into a greased 5 x 9 inch bread pan. Cover and let rise until double in bulk, about 30-40 minutes.
• Bake at 350°F for about 40 minutes. If the top browns too fast, cover with foil. Remove from oven, brush top with melted butter and remove from pan about 10 minutes later.

TASTY DILL BREAD

Steps:

• Make the dough: In a medium bowl, sprinkle the yeast over 1/2 cup warm water (about 110 degrees F) and gently shake the bowl to help the yeast mix with the water. Set aside until dissolved, about 10 minutes.
• In the bowl of a mixer fitted with a paddle attachment, combine the bread flour with the shallots, fresh dill, dill seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt and pepper. Mix on medium-low speed to blend. Mix in the cottage cheese and egg.
• Add the yeast mixture and mix to incorporate. Transfer the dough to a greased bowl. Cover with a towel and put in a warm place until doubled in volume, 1 hour 30 minutes to 2 hours.
• Grease an 8-inch loaf pan with butter. Gently push the air out of the dough. Put the dough squarely in the pan and cover it with the towel again. Leave in a warm place to rise for 1 hour. Meanwhile, preheat the oven to 400 degrees F.
• Bake the bread: Lower the oven temperature to 350 degrees F. Bake the loaf until a wooden pick inserted into the center comes out clean or the internal temperature of the bread reaches 200 degrees F, 30 to 35 minutes. Remove from the oven and unmold. Let the bread rest on a rack for at least 30 minutes before cutting. (Or, if you're like me, tear off the end and nibble on it immediately as you wait for the rest of the loaf to cool! The crust is addictive.)

COTTAGE DILL BREAD

Steps:

• Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

COTTAGE CHEESE DILL BREAD FOR BREAD MACHINE (1 LB. LOAF)

Steps:

• Place all ingredients in breadmaker, select basic cycle with light crust. (I have found that it works fine on the quick bread setting on my Zoji.).

COTTAGE DILL BREAD FOR BREAD MACHINE

Steps:

• Place all ingredients in bread pan in order suggested by your bread machine's manual.
• Select a "Basic" cycle and a "Medium" crust setting.
• When baking cycle is complete, remove bread from pan and place on rack to cool before slicing.
• Makes a 1 1/2lb loaf.

COTTAGE DILL BREAD FOR THE BREAD MACHINE

Steps:

• add ingredients in order given and bake on basic bread cycle.

COTTAGE CHEESE-DILL BREAD

Steps:

• Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
• Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
• Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
• Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

DILL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Proof the yeast in the lukewarm water with the sugar.
• In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
• Stir until well blended, then add just enough flour to make a rather soft dough.
• Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
• Remove the dough to a lightly floured work surface and knead for a couple of minutes.
• Then place in a large buttered (9" by 5') loaf pan.
• Cover and let rise for about 30 minutes.
• Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
• Cool wrapped in a towel.

DILL COTTAGE CHEESE LOAF

Steps:

• add all ingredients in this order.
• cook on"SWEET" cycle.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.