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  • Cottage Cheese Dill Bread

    2 votes
    Cottage Cheese Dill Bread
    Cook: 35 min Servings: 8
    by Bob Vincent
    126 recipes
    >
    We don't eat bread often. However when the weather begins to change and it starts getting cooler it seems spark me into wanting to make bread. This is a good bread with almost anything. It is great for the Holiday season. It freezes very well. If you are not a fan of strong dill flavor forget this formula. My wife and I both like dill so I used plenty. When baking I try to measure ingredients by weight rather than volume. If you don't have a kitchen scale use volume measure. I have provided both. I am not a big fan of bread machines. I received one as a gift and feel obligated to use in some way. They are excellent for kneading on the dough cycle. If you don't have a bread machine use another kneading method (i.e. by hand or Kitchen Aid). I never use a bread machine for actually baking the bread. Once the dough is done you can proof in the machine for the first rise, use the oven or an overnight slow rise as I did. If you have a baking stone by all means use it. I used a banneton basket to shape and proof the dough for the second rise. It makes for a nice looking loaf but isn't absolutely necessary. Using a standard loaf pan or shaping by hand works fine. This formula makes a 1 1/2 pound loaf. Their is nothing like the smell of bread baking in the oven. It brings back memories of my Aunt Mae who baked bread every day from scratch in a small Nebraska farm town.

    Ingredients

    • 1 Tbs olive oil
    • 1 cup (8 oz.) cottage cheese
    • 1/4 cup (4 oz.) non fat milk
    • 1 ea large egg plus 1 egg yolk
    • 2 1/2 cups (12 3/4 oz) bread flour
    • 1 Tbs (5/8 oz.) sugar
    • 1 Tbs (1/4 oz.) vital wheat gluten
    • 2 Tbs dried dill
    • 1 1/4 tsp salt
    • 1 tsp granulated onion
    • 1 tsp granulated garlic
    • 2 1/2 tsp (3/8 oz.) SAF yeast

    Directions

    1. Combine ingredients in the bread machine per manufacturer's instructions. Resist the temptation to add liquid. The dough will look stiff a first but smooth out once the cottage cheese breaks down. Run on dough cycle for kneading and if desired for a first rise.
    2. Remove dough to a nonstick sprayed container and refrigerate overnight. The slow rise makes for a nice crumb and a bit higher first rise. If you don't have time use a standard two rise method.
    3. Remove dough and shape for a second rise. My oven has a proof cycle for bread. If yours doesn't briefly heat your oven for about 30 seconds to get to 85^ which is perfect for proofing. Cover the dough and proof until double in size. About 2 1/2 hours. The dough is fully proofed when you make an indentation with your finger and it does not bounce back.
    4. Preheat oven to 375^ (convection) or 400^ (standard). Place a pan of water on the bottom oven rack. The steam from the water enhances the texture of the crust. For a softer crust omit the water. Place the dough on parchment paper. If you don't have parchment sprinkle cornmeal or semolina on the stone before loading the loaf to the oven. Use a lame or razor blade to score the loaf in four places. The only advantage to a lame is that the curved blade make slits open up more for better presentation.
    5. Bake for 35 minutes on the center oven rack. Rotate the loaf 180^ half way through baking. The bread is done when internal temperature reaches 200 degrees or the bread sounds hollow when thumped on the bottom.
    6. Cool completely on a rack; then enjoy with the best butter you can afford.

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    Reviews

    • Robyn Savoie
      Robyn Savoie
      This looks beautiful and sounds delish. I have a similar recipe and I braid the bread. I'm going to try this one the next time I make grilled salmon.

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