Cottage Cheese Dill Bread
2 cups cottage cheese
2 eggs
5 1/2 to 6 cups unbleached flour
1 teaspoon salt
2 tablespoons sugar
4 1/2 teaspoons yeast
1/2 cup water
1/3 cup finely minced onion (you can use dried onion)
1 tablespoon dill seed or 2 tablespoons dill
4 1/2 teaspoons yeast
Place the yeast, warm water and sugar in the bowl of the mixer – stir with a small spoon. Add the cottage cheese, onion, dill weed and salt. Beat in the eggs, one at a time.
Mix in 3 cups of the flour, which you can add all at once, but keep the speed very slow at first – leave the mixer running about 2 minutes. Add another cup of flour, mix until completely incorporated. Repeat with a 4th cup of flour.
Leave the mixer running, and add additional flour, ¼ cup at a time, mixing until each addition is completely incorporated. This may take anywhere from ¼ of a cup to a whole cup. When the dough pulls away from the sides of the bowl, and gathers around the hook, it is almost ready. Keep mixing for about a minute and turn the mixer off. Test the dough by poking it with a finger – it should not stick readily. If it still sticks, add another ¼ cup, and when that is all mixed in, test again.
Once it is not sticky, knead on a medium speed for 5 minutes. {if you are doing this by hand, here is where you would start kneading it on a floured surface.} Flour the counter, and empty the bowl on the flour. Use a bench scraper or well floured hands to gather it into a ball, and knead it a few turns just to get it into a nice ball.
Place in an oiled bowl and cover with a piece of oiled plastic wrap. Let rise in a warm spot until it is well doubled in size. Punch down, and shape into two loaves. Place in well buttered 8 x 5 inch bread pans, and re-cover with the oiled plastic wrap. Let rise again, just until the center of loaves are above the edge of the pans – this is going to rise quite a bit more in the oven, so don’t let it get too high before you bake it.
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