Cottage Cheese-Dill Bread Recipe

Cottage Cheese-Dill Bread Recipe

Ingredients:

2 pkgs of yeast (dry)
2 tsps of sugar (granulated)
1/2 c of water (warm, 105-115 degrees F)
2 c of Cottage Cheese (small-curd)
2 pcs of beaten eggs
2 Tbsps of sugar (granulated)
2 Tbsps of dill weed (dried, whole)
2 Tbsps of onion; minced
1 tsp of baking powder (Calumet)
1 tsp of salt
4-1/2 c of flour (all purpose)
Butter (or margarine); melted

Instructions:

Dissolve (2 teaspoons) sugar and yeast with (warm) water. Allow to stand for five mins. Combine cheese, eggs, sugar, dill, onion, Calumet, and salt on large bowl then stir thoroughly. Slowly add enough amount of flour, making the dough soft.

Roll the dough on a floured surface; knead for 8-10 mins till elastic and smooth. Place on a buttered bowl; turn once, with buttered side facing up. Cover then allow to rise till the volume has doubled or about an hour.

Punch down the dough then cut to half. Form each section into loaf then place on a greased 9×5 inch (loaf) pan. Cover then allow to rise till the volume has doubled or about forty-five mins. Bake for 30-35 mins at (350 degrees F).

Remove the bread from the pans and brush butter on it. Let it cool.

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