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DILL YEAST BREAD

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Especially delicious warm or toasted.
Yields 1 loaf


• 1 tablespoon dry active yeast
• 1/4 cup / 60 ml warm water
Stir together to dissolve yeast. Set aside.

• 1 cup / 250 ml cottage cheese
In small microwavable bowl heat until warm (not hot); place in large mixing bowl.

• 2-4 tablespoons fresh dill (chopped; or 2 teaspoons dried)
• 2 tablespoons sugar
• 1 tablespoon butter (melted) or oil
• 1 tablespoon onion (minced)
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 egg
Add to cottage cheese and mix together. Stir in yeast mixture.

• 1 cup / 250 ml whole wheat bread flour
• 1/2 cup / 125 ml cornmeal
• 1-1 1/2 cups / 250-375 ml bread flour
Add, using enough white flour to handle easily. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and place into a well-greased 9x5-inch / 2-L loaf pan (or use a 1-quart / 1-L round casserole dish to make  a round loaf). Cover and let rise again until doubled, about 45 minutes. Bake in preheated oven at 350F / 180C for 30-35 minutes (casserole dish may take longer). Remove from pan and brush with milk for a soft crust.


Andi Kuenning, Minneapolis, Minnesota