Cottage Cheese Dill Bread
2 Tbspinstant yeast
1/2 cwarm water, 110-degrees
1 ccottage cheese, your choice, room temperature
2 Tbsponion, finely minced
1 1/2 Tbspfresh dill, minced
1 Tbspkosher salt
1/4 tspbaking soda
1 largeegg yolk
2 tspolive oil, extra virgin
5-6 1/2 cbread flour
How to Make Cottage Cheese Dill Bread
- Combine 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.