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DILL BATTER BREAD
2 packages active dry
yeast
1
⁄
2
cup warm water
(105°F to 115°F)
4 tablespoons honey,
divided
2 cups large curd cottage
cheese
2 tablespoons grated
fresh onion
4 tablespoons butter or
margarine, softened
3 tablespoons dill seed
3 teaspoons salt
1
⁄
2
teaspoon baking soda
2 eggs
1 cup whole wheat flour
3-3
1
⁄
2
cups all-purpose flour
Dissolve yeast in warm water in warmed mixer bowl.
Add 1 tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey,
onion, butter, dill seed, salt, and soda. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds. Add eggs. Continuing on Stir
Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups all-purpose flour.
Turn to Speed 2 and mix about 2 minutes, or until
combined. Continuing on Speed 2, add remaining
flour, a little at a time, and mix until dough forms a
stiff batter. Stop and scrape bowl, if necessary.
Continuing on Speed 2, mix about 2 minutes longer.
Cover. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch baking pans or two well-greased
1
1
⁄2- to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.
VARIATION
Dill Batter Bread for a Crowd
Double all ingredients and prepare in 6 quart mixer
bowl.
Yield: 64 servings (16 slices per loaf).
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