Cottage Dill Loaf Recipes

Steps:

• In large bowl, mix 1 cup of the flour, the sugar, 1 tablespoon dill seed, 1 tablespoon onion, the salt and yeast. In 1-quart saucepan, heat water, cottage cheese and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease large cookie sheet with shortening or cooking spray. Shape dough into oval loaf, about 12 inches long and 4 inches wide, tapering both ends slightly. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until double.
• Heat oven to 375°F. Brush water over dough; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf with sharp knife. Bake 10 minutes, spraying 3 separate times with water (use bottle with fine spray). Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Steps:

• Measure carefully, placing all ingredients except 1 teaspoon onion and 1 teaspoon dill seed in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Shape dough into oval, 12x4 inches, tapering both ends slightly. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Spray water over loaf sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf, using sharp knife. Bake 10 minutes, spraying 3 times with water. Bake 15 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 105 calories (20 calories from fat) 2g fat (0g saturated) 1mg cholesterol 190mg sodium 19g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPSpraying the loaf with water before and during the first 10 minutes of baking will give you a crustier loaf, and the inside of the brtead will be soft and chewy. Use a spray bottle that has a fine mist, so the water is evenly distributed over the loaf.SUCCESS TIPThe dough may look too dry at the beginning of mixing. Don't add additional liquid, however, until the dough has mixed for a few minutes because as the cottage cheese breaks up, it will add moisture to the dough.ShapingMake long slash, 1/4-inch deep, down center of loaf.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Steps:

• add all ingredients in this order.
• cook on"SWEET" cycle.

Steps:

• Soften yeast in warm water. Sift flour, baking soda, and salt together and set aside. In saucepan heat the cottage cheese until lukewarm. Stir in shortening, sugar, onion, dill seed, dill weed, and baking soda. Pour this mixture into a large mixing bowl. Add yeast and well beaten egg and mix. Stir in the flour mixture a little at a time until a soft dough forms.
• Knead lightly on a floured surface until the dough is elastic. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour. Punch down, cover and let rest about 10 minutes. Shape into a loaf and place into a greased 5 x 9 inch bread pan. Cover and let rise until double in bulk, about 30-40 minutes.
• Bake at 350°F for about 40 minutes. If the top browns too fast, cover with foil. Remove from oven, brush top with melted butter and remove from pan about 10 minutes later.