Cottage Cheese Dill Bread
|Categories:||Savory Breads, Vegetarian, Healthy|
|2 Tbsp||instant yeast|
|1/2 c||warm water, 110-degrees|
|1 c||cottage cheese, your choice, room temperature|
|2 Tbsp||onion, finely minced|
|1 1/2 Tbsp||fresh dill, minced|
|1 Tbsp||kosher salt|
|1/4 tsp||baking soda|
|1 large||egg yolk|
|2 tsp||olive oil, extra virgin|
|5-6 1/2 c||bread flour|
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DirectionsCombine 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.When 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.