Dill Wheat Bread
- 1 package yeast
- 1/4 cup warm water
- 4 tablespoons honey
- 2 cups large curd cottage cheese
- 2 tablespoons grated fresh onion
- 4 tablespoons butter or margarine, melted
- 4 tablespoons dill seed
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 4 - 4 1/2 cups whole wheat flour
Disolve yeast in lukewarm water in warmed bowl. Add 1 tablespoon honey and let stand 5 minutes (be patient, you rascal).
Add cottage cheese, remaining honey, onion, butter, dill seed, salt and soda. Mix. Add eggs and mix. Mix in 3 cups flour. Knead into rest of flour. (Be careful not to add more then the maximum amount of flour specified or dry loaf will result).
Place dough in a greased bowl, turning to grease top. Let rest until double in size..
Punch down dough and divide into two equal parts. Shape each half into a loaf and place into a greased pan. Let rise until double in size.
Bake at 375 for 35 minutes (be patient, you rascal). Remove from pans and brush entire surface with shortening or oil.
Add cottage cheese, remaining honey, onion, butter, dill seed, salt and soda. Mix. Add eggs and mix. Mix in 3 cups flour. Knead into rest of flour. (Be careful not to add more then the maximum amount of flour specified or dry loaf will result).
Place dough in a greased bowl, turning to grease top. Let rest until double in size..
Punch down dough and divide into two equal parts. Shape each half into a loaf and place into a greased pan. Let rise until double in size.
Bake at 375 for 35 minutes (be patient, you rascal). Remove from pans and brush entire surface with shortening or oil.
Submitted by Sep 8, 2013
15 min 30 min 45 min
15 min 30 min 45 min