Cottage Cheese Dill Bread
Submitted by lsauve
Food processor yeast bread made with cottage cheese, dill weed, and minced onions bakes into a round loaf with soft texture and savory herb flavor in just over an hour.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThis is the bread that makes food processors worth owning.
The entire dough comes together in the processor bowl: flour gets pulsed with dill, onions, and butter, then you add cottage cheese, egg, and just enough water until a ball forms. The processor does all the kneading (about 40 turns around the bowl), then you let it rise once, shape it into a round on a cookie sheet, and bake until golden. The cottage cheese makes it incredibly tender and adds subtle tang.
Brush the top with oil while it’s warm and slice into it while it’s still steaming.
Pro Tips
- Bring cottage cheese to room temperature before using
- Add water very slowly through feed tube (too much makes sticky dough)
- The dough should be soft and satiny, not sticky
- Bake on a cookie sheet for a rustic round shape (no loaf pan needed)
Ingredients
Directions
Combine ¼ cup of the water, sugar and yeast.
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade.
Measure flour, onions, butter, dill weed, salt and soda into work bowl.
Process until mixed, about 15 seconds.
Add yeast mixture to flour mixture.
Process until blended, about 10 seconds.
Combine cottage cheese and beaten egg.
Pour evenly over flour mixture.
Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in just enough remaining water to make dough soft, smooth and satiny but not sticky.
Process until dough turns around bowl about 15 times.
Turn dough onto lightly greased surface.
Shape into a ball and place in lightly greased bowl, turning to grease all sides.
Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.
Punch down dough.
Shape into smooth ball and place on greased cookie sheet.
Roll or pat dough into a circle about 8 inches in diameter.
Brush with oil and let stand in warm place until almost doubled, about 45 minutes.
Heat oven to 350℉ (180℃).
Bake until evenly brown, 35 to 45 minutes.
Remove from cookie sheet.
Cool on wire rack.
Comments
Why is there baking soda in this recipe?