I really love this recipe! It is easy and delicious! This is a bread recipe I can make up pretty quick to go with dinner. It is easy to throw together, and it rises really fast. Also, it has a whole cup of cottage cheese in it, so more protein in this bread than in most. It is really good with soup, for sandwiches, or even toasted with melted cheese on it. I made a couple loaves on Christmas day to eat with our left over ham. It made really good sandwiches.
This recipe was Jason's Grandma Pedersen's. I have no idea how long it's been in the family. I like imagine his pioneer ancestor's making it. Thoughts like that make this bread even more fun for me to make. Did I mention that my kids LOVE it?
Makes 1 loaf - I always double it for 2 loaves.
1 cup creamed cottage cheese (I blend it for a bit, or put in a Magic Bullet. I leave some chunks.
1/4 cup very warm water
1 pkg. dry yeast (1 Tbsp.)
1 egg
2 Tbsp. sugar
*2 tsp. dill seed
1 Tbsp. minced onion (I use dried)
1 Tbsp. oil
1 tsp. salt
*1/2 tsp. dried dill weed
1/4 tsp. baking soda
2 1/4-2 1/2 cups flour
* - I have never used dill seed in this recipe. I have never had it on hand. I just use more of the dill weed, or have even used the Pampered Chef Dill seasoning mix. In all I use about 1 1/2 tsp. dill weed. If you are using fresh dill, use about half the amount of the dry dill.
Preheat oven to 350 degrees.
Soften the yeast in very warm water. Heat cottage cheese till warm (I use the microwave.) Add in the rest of the ingredients. Beat and knead, or use a bread hook in a free standing mixer. Sometimes I add a bit more flour and continue to knead or mix, till the dough is not sticky. Place in a clean, lightly greased, or sprayed with cooking spray, bowl. Cover and raise till double, usually takes about 45 minutes. Form into loaf or loaves, place in greased, or sprayed bread pans. Cover and let rise again for about 30 minutes. Bake for 30 minutes. Let bread sit for about 5 minutes before removing from pans to cooling rack.
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