Feather Light White Onion Dill Bread
The onion and dill flavors are very subtle and the cottage cheese dissolves and is not noticeable within the bread. This bread LOVES to rise! After placing it in the oven, it rose at least another 2" above the pan, as you can see by the photo. Prep time does not include rise time. Enjoy!
Photos are mine.
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- packages red star instant yeast
- cup warm water (105-115 degrees)
- cups cottage cheese
- 2 tb. + 2 tsp. sugar
- tb. butter
- tb. finely minced onion
- tsp. dill weed, or to taste (fresh or dried)
- tsp. baking powder
- tsp. salt
- 4 1/2
- cups a/p flour
1Combine yeast and warm water in a small bowl; let stand 5-10 minutes. Combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs in large mixing bowl of stand mixer. Mix well. Add yeast mixture and flour. Knead with dough hook until smooth and elastic. Dough should clean sides of mixing bowl. If it is sticky, add flour 1 TB. at a time until side of bowl is cleaned.
2Place dough in large, buttered bowl turning over once to coat. Cover with sprayed saran wrap in draft-free area until doubled in bulk. (I turn my oven on to 200-250 degrees and set it on top of a hot pad on top of the stove (about 85 degrees). Punch dough down, cover and let rise again until doubled. (Don't worry about the rise times... they go very fast with this recipe.) Punch dough down. Divide dough in half. Shape each half into 2 loaves. Place in two greased baking pans. Cover with sprayed saran wrap and let rise until doubled in bulk. Remember... this will continue to rise in the oven, so don't allow it to rise much more than 1 to 1 1/2 inches above the pan.