Recipe ingredients
- 2 packages dry yeast
- 2 teaspoons granulated sugar
- 1/2 cup warm water
- 2 cups small-curd cottage cheese
- 2 eggs, beaten
- 2 tablespoons granulated sugar
- 2 tablespoons dried whole dill weed
- 2 tablespoons finely chopped onion
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- Butter or margarine, melted
Recipe method
- Dissolve yeast and 2 teaspoons sugar in warm water. Let stand 5 minutes.
- Combine cottage cheese and next 6 ingredients in a large mixing bowl. Stir well.
- Gradually stir in enough flour to make a soft dough. Turn dough out onto a well-floured surface, and knead 8 to 10 minutes or until smooth and elastic.
- Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, one hour or until doubled in bulk.
- Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well-greased 9 x 5-inch loaf pans.
- Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.
- Remove loaves from pans. Brush with melted butter. Cool completely on wire racks.
Other yeast bread recipes:
Cottage cheese dill bread recipe
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