Dill Cottage Cheese Batter Bread
Submitted by hana
No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is the yeast bread for people who think yeast bread is too much work.
It’s a batter bread, which means no kneading at all. Just stir cottage cheese, egg, butter, and herbs into proofed yeast, add enough flour to make a soft dough, and let it rise once in the baking dish. The cottage cheese keeps it moist and tender, while dill and dried onions make it taste like an everything bagel in loaf form. Brush the top with melted butter and salt when it comes out of the oven for a glossy, savory crust.
Slice it warm and watch the steam escape.
Pro Tips
- Warm the cottage cheese slightly so it doesn’t shock the yeast
- Use a 1-quart casserole dish or similar deep baking vessel
- The dough should be soft and sticky (resist adding too much flour)
- Brush with butter immediately after baking while the crust is hot
Ingredients
Directions
Grease a 1 quart baking dish .
Sprinkle yeast and sugar over very warm water in 1 cup glass measure.
Stir to dissolve yeast. Let stand until bubbly, about 10 minutes.
Beat egg slightly in large bowl.
Add dried instant onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until well blended.
Stir in yeast mixture until well blended.
Stir in enough of the flour to make a soft dough.
Place dough in prepared baking dish.
Cover with buttered wax paper and a towel.
Let rise in warm place away from drafts until doubled in bulk, about 1 hour.
Bake in preheated moderate oven at 350℉ (180℃). for 60 minutes or until loaf sounds hollow when topped with fingers.
Turn bread out onto wire rack.
Brush with melted butter and sprinkle with salt.
Serve warm
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