Cottage Cheese Dill Bread

From Yankee Magazine's Great New England Recipes

Bread Recipes

Yield: Makes 6 small loaves.

Ada gets a number of requests to make this wonderfully flavorful bread. The recipe makes 6 small loaves, so extras could be frozen or given away as gifts.

• 2 packages dry yeast
• 1/2 cup warm water
• 2 cups cottage cheese
• 1/4 cup sugar
• 1/4 cup dill seed
• 1 small onion, grated
• 2 tablespoons butter
• 1 scant tablespoon salt
• 1/2 cup milk
• 1/2 teaspoon baking soda
• 2 eggs, beaten
• 5 to 6 cups flour

Dissolve yeast in warm water. In saucepan, heat cheese, sugar, dill, onion, butter, salt, and milk to lukewarm. Add dissolved yeast, soda, and beaten eggs, and beat well. Add 1-1/2 cups flour and beat with electric mixer. Add remaining flour, enough to make a firm dough. Turn onto floured board and knead well. Let rise in oiled bowl until doubled. Knead again and shape into 6 small loaves to fit 6x3-1/4-inch loaf pans. Let rise and bake 5 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 20 to 25 minutes.

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