Dill Yeast Bread
1 tbs yeast
¼ cup warm water
Stir together to dissolve yeast. Set aside
1 cup cottage cheese
In small microwavable bowl, heat until warm (not hot); place in large mixing bowl.
2-4 tbs fresh dill (chopped or 2 tsp dried)
2 tbs sugar
1 tbs butter (melted) or oil
1 tbs onion, minced
2 tsp salt
¼ tsp baking soda
1 egg
Add to cottage cheese and mix together. Stir in yeast mixture.
1 cup whole wheat bread flour
½ cup cornmeal
1 1 ½ cups flour
Add, using enough white flour to handle easily. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and place into a well greased 9x5 inch loaf pan. Cover and let rise again until doubled, about 45 minutes. Bake in preheated oven at 350 for 30-35 minutes. Remove from pan and brush with milk for soft crust.
¼ cup warm water
Stir together to dissolve yeast. Set aside
1 cup cottage cheese
In small microwavable bowl, heat until warm (not hot); place in large mixing bowl.
2-4 tbs fresh dill (chopped or 2 tsp dried)
2 tbs sugar
1 tbs butter (melted) or oil
1 tbs onion, minced
2 tsp salt
¼ tsp baking soda
1 egg
Add to cottage cheese and mix together. Stir in yeast mixture.
1 cup whole wheat bread flour
½ cup cornmeal
1 1 ½ cups flour
Add, using enough white flour to handle easily. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and place into a well greased 9x5 inch loaf pan. Cover and let rise again until doubled, about 45 minutes. Bake in preheated oven at 350 for 30-35 minutes. Remove from pan and brush with milk for soft crust.