KitchenAid 9708308B manual Dill Batter Bread for a Crowd

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

3-31⁄2cups (750-875 mL) all-purpose 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 well-greased 81⁄2 x 41⁄2 x 21⁄2" (21 x 12 x 6 cm) baking pans or two well-greased 11⁄2 to 2 qt (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 (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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