cottage cheese dill bread
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Great for sandwiches. My husband won't eat bread that isn't baked at home (unless he is out somewhere) so I bake bread 3-4 times a week. This is a favorite for sandwiches.
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(1)
yield
2 loaves
Ingredients For cottage cheese dill bread
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2 Tbspinstant yeast
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1/2 cwarm water, 110-degrees
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1 ccottage cheese, your choice, room temperature
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2 Tbspsugar
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2 Tbsponion, finely minced
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1 1/2 Tbspfresh dill, minced
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1 Tbspkosher salt
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1/4 tspbaking soda
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1 lgegg
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1 lgegg yolk
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2 tspolive oil, extra virgin
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5-6 1/2 cbread flour
How To Make cottage cheese dill bread
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1Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast. Add all remaining ingredients except flour to the bowl and mix until a dough has formed.
Switch over to the dough hook and stir at low speed. Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl.
Continue kneading on low speed for 5-6 minutes. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place. Let rise until the dough has doubled, about 1 1/2 hours. -
2When the dough has doubled, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan. Cover with plastic wrap and let rise again in a warm place, 30-60 minutes.
When the loaf has risen, remove the plastic wrap and preheat the oven to 350-degrees. Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer.
Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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