This is my favorite bread recipe. I got it from a Colorado cookbook that I have lost but have made it so many times I have the recipe memorized. The cottage cheese makes it extra moist. The secret however is in the Dill Dough.
1 package of dry yeast
¼ cup warm water
1 teaspoon sugar
1 cup of creamed cottage cheese, warmed.
2 tablespoons sugar
1 tablespoon of dry minced onion
1 tablespoon of melted butter
2 teaspoons of dill seed
½ teaspoon of dill weed
1 teaspoon salt
¼ teaspoon baking soda
2 ¼ cups of flour
2 tablespoons of melted butter
¼ teaspoon of salt
- Dissolve yeast in warm water with 1 teaspoon on sugar. Let stand for approx. 10 minutes to activate.
- Combine warm cottage cheese with egg, sugar, minced onion, melted butter dill seed, dill weed, salt and yeast mixture.
- Slowly add the flour – working it until it becomes dill dough.
- Cover the dill dough with a damp towel and let it set until it doubles in size – about one hour.
- After one hour, punch down the dill dough and kneed it for about 10 minutes.
- Place the dill dough in a greased (I use butter flavored Non-stick Cooking Spray) bread pan and let sit until it again doubles in size – about 45 minutes.
- Bake at 375 for 15 minutes.
- Lower Temperature to 300 degrees and bake for an additional 25-30 minutes. Until golden brown and it passes the toothpick test.
- Brush with the melted butter glaze.
Now, I know we’re not supposed to be eating bread, but I this one is definitely good for holiday or special occasion dinners for sure. We all have to indulge sometimes.