1 package yeast
¼ cup lukewarm water
1 cup creamy cottage cheese
2 tablespoon grated onion*
1 tablespoon melted butter
1 tablespoon sugar
1 tablespoon dill seed
1 teaspoon salt
¼ teaspoon baking soda
2 ¼ to 2 ½ cups sifted flour
Melted butter & coarse salt for top after baking.
Proof yeast in lukewarm water for 10 minutes.
In a saucepan, heat 1 cup large-curd creamed cheese to lukewarm.
In a large bowl combine the warm cheese with the yeast, lightly beaten egg, grated onion, melted butter, sugar, dill seed, salt, and baking soda.
Gradually add 2 1/4 to 2 1/2 cups sifted flour, or just enough to make a stiff batter, beating thoroughly after each addition. Cover with a linen towel and lit it rise in a warm place for about 1 hour, or until it is double in bulk.
Stir the dough down, knead it for one minute, and turn it into a buttered 1 1/2-quart casserole. Cover it and let it rise for 30 to 40 minutes.
Bake the bread in a moderate oven (350°F.) or (175°C.) for 40 to 50 minutes, or until it is done. If it begins to brown too much on top, cover it with foil for the last 15 minutes of baking.
Remove the bread from the oven, brush the top with melted butter, and sprinkle it lightly with coarse salt.
*One tablespoon instant minced onion may be substituted for the grated onion if you prefer
This recipe has been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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