michael-in-naples
Well-known member
Exported from MasterCook *
Dill Batter Loaf
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons dry yeast
1/4 cup all-purpose flour -- sifted
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 teaspoons onion -- grated (or 2 tablespoons dried minced onion)
1 tablespoon dill weed -- or dillseed
2 tablespoons butter -- room temp
1/4 cup water -- 120-130 degrees
1 cup large-curd cottage cheese -- lukewarm
1 large egg -- lightly beaten
1/2 cup all-purpose flour -- sifted
1 1/2 cups all-purpose flour -- sifted
melted butter
salt
Mix together yeast, 1/4 c flour, baking soda, sugar, 1 teas. salt, onion, dillweed in a large mixer bowl.
Combine butter and warm water. Add to yeast mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
Add cottage cheese, egg, 1/2 cup flour. Beat at high speed 2 minutes. Beat in 1-1/2 cup flour to make a stiff batter.
Cover and let rise until doubled in bulk. About one hour. Stir down and transfer to a well-greased 1-1/2 quart heatproof casserole. Cover and let rise until doubled in bulk, about one to one and a half hours..
Bake in a preheated 350 degree oven 35 to 40 minutes.
Brush top with butter and sprinkle with salt.
Source:
"Joy of Cooking page 604"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 1430 Calories; 31g Fat (19.8% calories from fat); 40g Protein; 245g Carbohydrate; 11g Dietary Fiber; 274mg Cholesterol; 2769mg Sodium. Exchanges: 14 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 Fat; 1 1/2 Other Carbohydrates.
NOTES : Makes great ham sandwiches
I use a soufflé dish to bake the bread for a nice round loaf.
Dill Batter Loaf
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons dry yeast
1/4 cup all-purpose flour -- sifted
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 teaspoons onion -- grated (or 2 tablespoons dried minced onion)
1 tablespoon dill weed -- or dillseed
2 tablespoons butter -- room temp
1/4 cup water -- 120-130 degrees
1 cup large-curd cottage cheese -- lukewarm
1 large egg -- lightly beaten
1/2 cup all-purpose flour -- sifted
1 1/2 cups all-purpose flour -- sifted
melted butter
salt
Mix together yeast, 1/4 c flour, baking soda, sugar, 1 teas. salt, onion, dillweed in a large mixer bowl.
Combine butter and warm water. Add to yeast mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
Add cottage cheese, egg, 1/2 cup flour. Beat at high speed 2 minutes. Beat in 1-1/2 cup flour to make a stiff batter.
Cover and let rise until doubled in bulk. About one hour. Stir down and transfer to a well-greased 1-1/2 quart heatproof casserole. Cover and let rise until doubled in bulk, about one to one and a half hours..
Bake in a preheated 350 degree oven 35 to 40 minutes.
Brush top with butter and sprinkle with salt.
Source:
"Joy of Cooking page 604"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1430 Calories; 31g Fat (19.8% calories from fat); 40g Protein; 245g Carbohydrate; 11g Dietary Fiber; 274mg Cholesterol; 2769mg Sodium. Exchanges: 14 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 Fat; 1 1/2 Other Carbohydrates.
NOTES : Makes great ham sandwiches
I use a soufflé dish to bake the bread for a nice round loaf.