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Cottage Dill Bread

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Source: Modified from the recipe at recipesource.com

Servings: Makes a 1.5 lb loaf

Prep Time: 2 1/2 hours

Cook Time: 35 minutes

Ingredients:

6 fluid oz milk tepid (that's 3/4 cup)

1 tsp fast-rise yeast (aka - bread machine yeast)

1/4 cup cottage cheese (small curd; pick your fat content)

1 1/2 tsp dry minced onion

1 1/2 tsp dill seed

1 Tbsp sugar

1 Tbsp dill weed minced fresh (Half the amount if using dry herbs.)

1 tsp salt

1 Tbsp butter room temperature

10 oz unbleached all-purpose flour (Approx. 2 cups, scooped and leveled)

1 oz whole-grain rye flour (Approx.1/4 cup, scooped and leveled)

Instructions: Add the ingredients in the order listed to the mixing vessel. Knead in a stand mixer with the dough hook for 10 minutes. Cover loosely and let rise in a warm place for 2 hrs. Using plenty of bench flour, shape & put on a pizza peel dusted with additional rye flour. Preheat an oven with a baking stone to 350F, adding an additional 10 minutes of preheat to ensure the stone is up to temperature. Slash loaf with a sharp serrated knife & transfer to the stone. Bake for 30-35 minutes or until the crust is a rich golden-brown. Let cool completely before slicing if you can wait that long.

Notes: This recipe has been tested and is successful in a bread machine as well. Add the ingredients in the order listed, and follow the manufacturer's recommended settings for a 1.5 lb white loaf.

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Cottage Dill Bread

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