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Cottage Cheese-Dill Bread

RG

Ingredients

  • 2 packages dry yeast
  • 2 teaspoons granulated sugar
  • 1/2 cup warm water (105 to 115 degrees F)
  • 2 cups small-curd cottage cheese
  • 2 eggs, beaten
  • 2 tablespoons granulated sugar
  • 2 tablespoons dried whole dill weed
  • 2 tablespoons finely chopped onion
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • Butter or margarine, melted

Instructions

  1. Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes.
  2. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
  3. Turn dough out onto a well-floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.
  4. Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well-greased 9 x 5-inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  5. Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.
  6. Remove loaves from pans; brush with melted butter.
  7. Cool completely on wire racks.


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