Dill Batter Bread
2packages active dry yeast
1⁄2 cup (125 mL) warm water (105°F to 115°F [40°C to 46°C])
4tbs (60 mL) honey, divided
2cups (500 mL) large curd cottage cheese
2tbs (25 mL) grated fresh onion
4tbs (60 mL) butter or margarine, softened
3tbs (45 mL) dill seed
3tsp (15 mL) salt
1⁄2 tsp (2 mL) baking soda
2 eggs
1cup (250 mL) whole wheat flour
Dissolve yeast in warm water in warmed mixer bowl. Add 1 tbs (15 mL) honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tbs (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 (500 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
Bake at 350°F (180°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 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 (5.68 L) mixer bowl.
Yield: 64 servings (16 slices per loaf).
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