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53
Dill Batter Bread
2 packages active dry
yeast
1
⁄2
cup warm water
(105°F to 115°F)
4 tablespoons honey,
divided
2 cups large curd
cottage cheese
2tablespoons grated
fresh onion
4 tablespoons butter
or margarine,
softened
3 tablespoons dill seed
3 teaspoons salt
1
⁄2 teaspoon baking
soda
2 eggs
1 cup whole wheat
flour
3-3
1
⁄2 cups all-purpose
flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tablespoon honey and let stand
5 minutes.
Add cottage cheese, remaining 3 tablespoons
honey, onion, butter, dill seed, salt, and soda.
Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about 30 seconds. Add eggs.
Continuing on Stir Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups all-purpose
flour. Turn to Speed 2 and mix about 2 minutes, or
until combined. Continuing on Speed 2, add
remaining flour, a little at a time, and mix until
dough forms a stiff batter. Stop and scrape bowl, if
necessary. Continuing on Speed 2, mix about 2
minutes longer.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch baking pans or two well-greased
1
1
⁄
2- to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.
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