This no-knead dill bread recipe has a complimentary light onion flavor. The addition of the cottage cheese enhances both the flavor and texture.

2 cups unbleached all-purpose flour
2-1/2 (1 package) teaspoons active dry yeast
2 teaspoons dill seed
1/4 teaspoons baking soda
1 cup cream-style cottage cheese
1/4 cup water
2 tablespoons sugar
1 tablespoon butter
2 teaspoons dried onion flakes
1/2 teaspoon salt
1 egg

Oven temperature: 375° Generously grease a 1-1/2 quart soufflé dish or casserole or a 9″ round baking pan.

Lightly crush the dill seed. In a large bowl combine 3/4 cup of the flour, yeast, dill seed and baking soda. Place the cottage cheese, water, sugar, butter, onion and salt in a medium saucepan over low heat; stir frequently until warmed between 120° and 130°. Stir the cottage cheese mixture into the flour mixture. Stir in the egg and then beat with an electric mixer on low speed for 30 seconds. Increase the mixer speed to high and beat for 3 minutes. Stir in remaining flour by hand.

Spread the batter into your baking pan or casserole. Cover and let rise in a warm draft-free place for 50 – 60 minutes; until almost doubled.

Bake for 25 – 30 minutes or until golden brown. Watch your loaf carefully after 15 – 20 minutes. If it appears to be browning too quickly, loosely cover the loaf with foil to finish baking. Immediately remove the loaf. Cool on a wire rack; serve warm or cold.

Yield: 1 loaf

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