3 1/2 ts Active dry yeast
1 3/4 c Warm water
2 tb Honey or sugar
6 1/2 c Unbleached white flour (up
-to 7-1/2)
4 tb Corn oil
1/2 md Yellow onion, finely diced
2 Eggs, beaten
1/2 c Cottage cheese
1/4 c Dry dill weed
1 tb Salt
1 Egg plus
1 tb Milk, for wash
So — now that I’ve delurked in such a mouthy fashion, perhaps I should
smooth any feathers that I’ve ruffled by sharing one of the very best bread
recipes I’ve come across in years. The texture, the crumb and the taste of
this loaf is simply divine: it’s from the “Greens” cookbook by Edward Espe
Brown…and I’ll bet it’s adaptable to machines!
Dissolve yeast in warm water in large bowl; stir in honey and 2-1/2 cups of
the flour. Beat to smooth batter, set aside in warm place til doubled in
bulk–about 45 minutes.
While dough is rising, heat 1 Tbsp of oil and saute onion in it until it
softens; set aside to cool. When dough has risen, stir in the onion, eggs,
cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well.
Fold in 3 C flour gradually; when dough is too thick to fold in any more
flour, turn onto a floured surface and knead until smooth and satiny — 5
to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise
in warm place until doubled, about 40 minutes. Punch down, let rise again
~- about 30 minutes.
Shape into two loaves, place in oiiled pans, and let rise to tops of pans
~- 20 to 25 minutes. Preheat oven to 350-degrees. Brush loaf tops with egg
wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb
in these loaves; tempting as they smell fresh from the oven, it’s best to
cool them some before cutting.)
Yields
1 Servings