Dill Bread Recipe
This is one of our family's favorites. We've had it twice this week. We've made them into bread loaves and rolls. Either way, they are delicious!
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 egg, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add the fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool. Cut into wedges before serving. Yield: 12 servings.
Nutritional Analysis: One piece equals 118 calories, 2 g fat (1 g saturated fat), 22 mg cholesterol, 385 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Recipe can be found at tasteofhome.com
Friday, January 13, 2012
Posted by at 3:39 AM