Dilly Cheese Wheat Bread Food

DILL WHEAT BREAD

Steps:

• In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat the cottage cheese, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a loaf. Place in a greased 8x4-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack. Brush with melted butter; sprinkle with coarse salt if desired.

COTTAGE CHEESE DILL BREAD

Steps:

• Soften the yeast in the warm water and set aside.
• Heat the cottage cheese to lukewarm in a large bowl in the microwave.
• Stir in the dill, onion, sugar, butter, salt, dill seed, and baking soda.
• Stir in the yeast mixture and 1 cup of all-purpose flour and 1 cup of whole wheat flour to form soft dough. Knead in the remaining flour on well-floured board, adding more all-purpose flour if necessary.
• Place the dough in a greased bowl and cover with plastic wrap sprayed with cooking spray. Let the dough rise until doubled in size (about an hour).
• Stir down the dough and turn it into well-greased loaf pan. Let the dough rise again for 30 minutes in a warm place.
• Bake at 350 for 35 to 40 minutes or until top is a deep golden-brown color and the loaf sounds hollow when tapped. Brush with additional butter and sprinkle with salt, if desired.

DILL BREAD

Steps:

• In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
• Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
• Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
• Copyright 2001 Television Food Network, G.P. All rights reserved

DILLY CHEESE BREAD

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add eggs beating until well blended.
• Add dry cake mix, grape nuts, swiss cheese, parmesan and dill seed.
• Beat well.
• Gradually add flour until well blended.
• Divide batter between 2 well greased 8x4x2 inch loaf pans.
• Cover and let rise in a warm place for 1-1 1/4 hours or until nearly double in size.
• Bake@ 350 degree oven for 55-60 minutes or until bread sounds hollow when lightly tapped.
• Cover bread with aluminum foil for the last 15 minutes to prevent overbrowning.
• Loosen edges of bread with a spatula and remove to wire rack.

COTTAGE CHEESE DILL BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

NO KNEAD COTTAGE CHEESE DILL BREAD

Steps:

• In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
• In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
• Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
• Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
• After rising, dough can be baked or wrapped in plastic and stored in fridge for up to 2 weeks.

DILLY CHEESE WHEAT BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.