Jenn-Air JSM900 manual Artisan Dill Loaves

Artisan Dill Loaves

The “herb decoupage” technique detailed in this recipe creates beautiful, showy loaves. It may be used with many different herbs on any shape, size or recipe of bread dough as well.

1 tablespoon active dry yeast

2 teaspoons sugar

1⁄4 cup warm water (110-115° F)

1 cup low-fat cottage cheese, room temperature 1⁄2 cup finely chopped red onion

2 tablespoons chopped fresh dill

2 teaspoons dried dill seed

1 egg, lightly beaten

1 teaspoon salt

2-21⁄2 cups all-purpose flour

egg wash: 1 egg + 1 tablespoon water, beaten large sprigs of fresh dill, whole

In a large mixing bowl, dissolve the yeast and sugar in warm water. Let stand until foamy. Using the dough hook attachment on setting #1, mix in cottage cheese, onion, fresh dill, dill seed, 1 egg, salt and 2 cups of flour. Gradually mix in another 1⁄4-1⁄2 cup flour or until a soft dough forms. Continue mixing for approximately

3-5 minutes or until the dough is pliable and elastic. Place dough in an oiled bowl, cover with plastic wrap and allow to rise until double in bulk, about 11⁄2 hours.

Divide dough into 2 pieces. Shape each piece into a smooth round. Place each round onto a large, oiled baking sheet. Brush heavily with egg wash. Gently apply whole dill sprigs to the tops of the loaves (they will stick to the egg glaze). Brush egg wash over the dill sprigs again, making sure that the dill sprigs are adhering to the loaves. Allow loaves to rise for an additional 30-45 minutes.

Bake loaves at 375° F (Convect Bake 350° F) for 25-27 minutes, or until a ther- mometer inserted into the center reads 190° F. Cool slightly before slicing.

Serves 12 per loaf.

15