Dill Batter Bread
2packages active dry yeast
1⁄2 cup warm water (105°F to 115°F)
4tablespoons honey, divided
2cups large curd cottage cheese
2tablespoons grated fresh onion
4tablespoons butter or margarine, softened
3tablespoons dill seed
3teaspoons salt
1⁄2 teaspoon baking soda
2 eggs
1cup
Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Add eggs. Continuing on STIR Speed, mix about
15 seconds.
Add
Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Stir dough down. Place in two
81⁄2 x 41⁄2 x 21⁄2" baking pans or two
Bake at 350°F for 40 to 50 minutes. Remove from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g protein, 15 g carb, 3 g fat, 15 mg chol, 298 mg sodium.
VARIATION
Dill Batter Bread for a Crowd
Double all ingredients and prepare in 6 qt mixer bowl.
Yield: 64 servings (16 slices per loaf).
64