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Cottage Dill Loaf
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Prep Time:
40 minutes
Total Time:
2 hours
Cottage cheese, onion, and dill seed create a delicious homemade bread loaf.
Ingredients:
  • 3 to 3 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon dill seed
  • 1 tablespoon dried minced onion
  • 1 package regular active or fast-acting dry yeast
  • 1 cup water
  • 1/2 cup small-curd cottage cheese
  • 1 teaspoon dried minced onion
  • 1 teaspoon dill seed
Instructions:
  • In a large bowl, combine 1 cup of flour, sugar, 1 tablespoon of dill seed, 1 tablespoon of onion, salt, and yeast. In a 1-quart saucepan, warm water, cottage cheese, and butter over medium heat (120°F to 130°F); blend into the flour mixture. Add more flour as needed until dough is easy to handle.
  • Place the dough on a lightly floured surface and gently coat it with flour. Knead for about 8 minutes until smooth and springy. Grease a large bowl with shortening or cooking spray, then place the dough in the bowl, turning it to coat all sides. Cover and allow it to rise in a warm place for about 1 hour until doubled in size. If using fast-acting yeast, skip the 1-hour rise and instead cover and let it rest on a floured surface for 10 minutes.
  • Prepare your cookie sheet by generously greasing it with shortening or cooking spray. Form the dough into an oval loaf measuring approximately 12 inches in length and 4 inches in width, gently tapering both ends. Transfer the loaf onto the cookie sheet. Cover it and allow it to rise in a warm spot for 30 to 45 minutes, or until doubled in size.
  • Preheat oven to 375°F. Brush dough with water and sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make a long, 1/4-inch deep slash down the center of the loaf with a sharp knife. Bake for 10 minutes, spraying with water 3 times using a fine spray bottle. Continue baking for 15 to 20 minutes until the loaf is golden brown and sounds hollow when tapped. Transfer to a cooling rack to cool.

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