My dad is always saying that he doesn’t really like sweets (although he certainly seems eat any baked goods I bring him). While I think he does like sweets if they happen to be around, they just aren’t his first choice. He has mentioned many times that my mom used to make cottage cheese dill bread that he loved – this is the sort of thing he prefers. I did quite a bit of searching through her recipe boxes but I was never able to find that particular one. I was thrilled when I came across this recipe. I made a loaf for my dad months ago and he was SO happy! At the time, I was fairly skeptical of how this would turn out. Cottage cheese is one of those ingredients that just gives me the willies – ick! (I can’t believe I used to eat plain cottage cheese as a kid…ewww.) Anyway, my fears were unfounded and this bread was excellent. Very hearty with lots of flavor, and tastes great for a sandwich or just on its own.
Last week I bought a large bunch of dill for another recipe and had lots leftover so I made another loaf of the bread, this time for us. It tasted just as good as last time but for some reason it rose MUCH higher than during my first attempt. The only thing I did differently this time was that I let it rise in my warmed oven since my kitchen has been so cold lately. I went to check on it after only 40 minutes of the second rise and it was inches above the top of the loaf pan! I did not have that kind of height when I made it for my dad, but I much preferred it this way. This was a far better size and shape for sandwiches. Even if you are weirded out by the ingredients, give this bread a try! It’s a nice change from classic white or wheat bread.
Cottage Cheese Dill Bread
2 tbsp. instant yeast
1/2 cup warm water (110 degrees F)
1 cup cottage cheese (full or reduced fat), at room temperature
2 tbsp. granulated sugar
1 heaping tbsp. fresh onion, finely minced
1 1/2 tbsp. fresh dill, minced
1 tbsp. salt
1/4 tsp. baking soda
1 egg yolk
2 tsp. olive oil
5 to 6 1/2 cups bread flour
Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast. Add all remaining ingredients except flour to the bowl and mix until a dough has formed. Switch over to the dough hook and stir at low speed. Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl. Continue kneading on low speed for 5-6 minutes. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place. (I preheat my oven to 150 degrees F, turn it off as soon as it reaches this temp, and then put the dough in.) Let rise until the dough has doubled, about 1 1/2 hours.
When the dough has doubled, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan. Cover with plastic wrap and let rise again in a warm place, 30-60 minutes.
When the loaf has risen, remove the plastic wrap and preheat the oven to 350 degrees F. Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer. Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack.
Source: adapted from Culinary Concoctions by Peabody