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 teaspoonbaking soda
2 ¼ to2 ½ cupssifted 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 stiffbatter, beating thoroughly after each addition. Cover with a linen towel and lit it rise in a warm place for about 1hour, or until it is double in bulk.
Stir the dough down, knead it for one minute, and turn it into a buttered 11/2-quart casserole. Cover it andlet 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 beginsto 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 sprinkleit lightly with coarse salt.
*One tablespoon instant minced onion may be substituted forthe grated onion if you prefer
This recipe has been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe Reader / at Home Cookin’.