Cottage Cheese Dill Bread

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Cottage Cheese Dill Bread (2-Pound Loaf)

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

 

3 tbsp. olive oil

1 large shallot, chopped (I used ½ of a medium sized sweet onion)

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1-1/3 cups cottage cheese (I used the blended cottage cheese)

1/3 cup fat-free milk

1 large egg plus 1 egg yolk

(I added 1 tbsp. of prepared horseradish)

 

3-1/3 cups bread flour

2 tbsp. sugar

1 tbsp. plus 1 tsp. gluten

1-1/2 tbsp. dried dill weed (I used 1 tbsp. dill seed)

1-3/4 tsp. salt (I only used 1 tsp. salt)

2-1/4 tsp. yeast or 1-3/4 tsp. bread machine yeast (I only used 1 tsp. bread

machine yeast)

 

1. Heat the oil in a small skillet, and sauté the shallot until translucent.

Set aside to cool to warm.

 

2. Place the ingredients in the pan according to the order in the

manufacturer's instructions, adding the shallot with the liquid ingredients

(I added the horseradish with the liquids). Set crust on dark and program

for Basic cycle; press Start. The dough ball will look very dry at first and

take a few minutes to come together. Resist the urge to add more liquid.

 

3. When the baking cycle ends, immediately remove the bread from the pan and

place it on a rack. Let cool to room temperature before slicing.

 

Notes: I used the dough cycle and let the dough knead & rise in the bread

machine. I ended up adding about 2 tbsp. more flour during the knead cycle.

I removed the dough (it was very soft) and divided it into 12 equal sized

dough balls. I placed the dough balls on a jelly roll sheet lined with

parchment paper and pressed to flatten each roll. I covered the rolls

loosely with plastic wrap and let them rest for about 30 minutes.

 

I baked the rolls at 375 degrees for about 10 minutes on the middle oven

rack, and then placed the pan directly on my oven stone for about another 7

minutes. I wanted to make sure the bottoms were cooked. After taking the

baked rolls out of the oven, I immediately transferred them to cooling

racks.

 

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Linda in Tennessee

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