Recipe: Whole Wheat Dill Bread (using cottage cheese)

WHOLE WHEAT DILL BREAD



"A moist bread with an airy, open, chewy crumb."

1 envelope Fleischmann's Active Dry Yeast
1/4 cup warm water (100 to 110 degrees F)
1 tablespoon sugar
2 cups cottage cheese
2 tablespoons butter or margarine, melted
3 tablespoons honey
1/4 cup dill seed
2 teaspoons dehydrated minced onion
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, slightly beaten
4 to 4 1/2 cups whole wheat flour, divided use

In large mixing bowl, dissolve yeast in water (100 to 110 degrees F). Add sugar and let stand 5 minutes.

Add cottage cheese, butter, honey, dill, onion, salt, baking soda and eggs; mix well. Add 3 cups flour; stir until combined.

Stir in 1 to 1 1/2 cups remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 12 to 15 minutes. Place dough in a greased bowl and cover with a clean towel or greased plastic wrap. Place over a bowl of hot water in an unheated (cool) oven. Let rise 2 hours or until doubled in size.

Remove from oven; punch down dough and divide in half. Shape each half into a loaf and place in greased 9x5-inch loaf pans. Cover. Return dough to unheated (cool) oven with a fresh bowl of hot water underneath on separate rack and let rise 1 hour or until doubled in size.

Preheat oven to 350 degrees F. (Remove dough from oven while preheating).

Bake 30 to 35 minutes or until lightly browned. Remove from pans; cool on wire rack.

Makes 2 servings
Source: Fleishmann's Yeast