1 c Cottage cheese
2 tb Sugar
1 tb Onion flakes
1 tb Fresh dill weed — * see
Note
1 ts Salt
1/4 ts Baking soda
2 Eggs
1 pk Yeast — not instant
2 1/2 c Bread flour
1/2 ts Margarine — melted
* Use dried dill weed or dill seeds if preferred.
Have eggs at room temperature. Heat the cottage cheese until barely warm to
touch, about 110 degrees. Mix the cottage cheese in large bowl along with
sugar, onion, dill, salt, baking soda, eggs and yeast. Add flour, 1/2 cup
at a time, to make a stiff batter. Beat well after each addition with an
electric mixer flat beater, or use a wooden spoon if mixing by hand. Since
this is a heavy batter, not a dough, it will not be kneaded. Cover the
dough with plastic wrap and let rise in warm place for 1 hour or more.
Remove the plastic wrap and stir down the batter with 20-25 strong strokes.
Spoon the batter into a greased 1-1/2 quart casserole dish. Cover with wax
paper and leave until the batter doubles in size, about 45 minutes. Keep
the waxed paper from touching the batter or it may collapse when the paper
is pulled away. Bake in a PREHEATED 350-degree oven for 40-45 minutes or
until deep brown and crusty. Test with a wooden toothpick and if it does
not come out clean, then bake 5-8 minutes longer. Remove bread from oven
and immediately brush with the margarine. Sprinkle with salt if desired.
You might use coarse salt as an interesting variation.
Yields
1 Servings