Recipe - Cottage Cheese Dill Bread (Two Loaves)

3 One half teaspoon Active dry yeast
1 Three fourths cup Warm water
2 tablespoon Honey or sugar
6 One half cup Unbleached white flour (up
to 71/2)
4 tablespoon Corn oil
One half md Yellow onion, finely minced
2 Eggs, beaten
One half cup Cottage cheese
One fourth cup Dry dill weed
1 tablespoon Salt
1 Egg plus
1 tablespoon Milk, for wash

So now that I've delurked in such a mouthy fashion, perhaps I should
smooth any feathers that I've ruffled by sharing one of the very best bread
recipes I've come across in years. The texture, the crumb and the taste of
this loaf is simply divine: it's from the "Greens" cookbook by Edward Espe
Brown...and I'll bet it's adaptable to machines!

Dissolve yeast in warm water in large bowl; stir in honey and 2One half cups of
the flour. Beat to smooth batter, set aside in warm place til doubled in
bulkabout 45 minutes.

While dough is rising, heat 1 Tbsp of oil and saute onion in it until it
softens; set aside to cool. When dough has risen, stir in the onion, eggs,
cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well.
Fold in 3 C flour gradually; when dough is too thick to fold in any more
flour, turn onto a floured surface and knead until smooth and satiny 5
to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise
in warm place until doubled, about 40 minutes. Punch down, let rise again
~ about 30 minutes.

Shape into two loaves, place in oiiled pans, and let rise to tops of pans
~ 20 to 25 minutes. Preheat oven to 350degrees. Brush loaf tops with egg
wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb
in these loaves; tempting as they smell fresh from the oven, it's best to
cool them some before cutting.)

Posted to Digest breadbakers.v096.n062

From: Maggie Mortensen exarch@accesscom.net

Date: Sun, 01 Dec 1996 09:18:09 0600