KitchenAid 400 manual Dill Batter Bread

Dill Batter Bread

2packages active dry yeast

1⁄2 cup (120 ml) warm water (105°F to 115°F [40°C to 46°C])

4tablespoons (60 ml) honey, divided

2cups (475 ml) large curd cottage cheese

2tablespoons (30 ml) grated fresh onion

4tablespoons (60 ml) butter or margarine, softened

3tablespoons (45 ml) dill seed

3teaspoons (15 ml) salt

1⁄2 teaspoon (2 ml) baking soda

2 eggs

1cup (235 ml) whole wheat flour

3-31⁄2cups (710-830 ml) all-purpose flour

Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon (15 ml) honey and let stand 5 minutes.

Add cottage cheese, remaining 3 tablespoons

(45 ml) 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 whole wheat flour and 2 cups (475 ml) all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining flour, a little at a time, and mix until dough forms a stiff batter. Stop and scrape bowl, if necessary. Continuing on Speed 2, mix about 2 minutes longer.

Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Stir dough down. Place in two well-greased

81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pans or two well-greased 11⁄2- to 2-quart (1.4 to 1.8 l) casseroles. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk.

Bake at 350°F (177°C) 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 pro, 15 g carb, 3 g fat, 15 mg chol, 298 mg sod.

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