Cottage Dill Bread

Course : Breads
Serves: 2 loaves
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1/4 cup lukewarm water
1 package dry yeast -- 1 scant tablespoon
1 cup cream style cottage cheese
1 large egg
2 tablespoons chopped onion
2 tablespoons butter -- melted
1 teaspoon salt
2 1/4 cups flour
1/4 cup wheat germ
1 tablespoon dried dill weed
1 large egg
1 tablespoon water

Preparation / Directions:

Combine lukewarm water, yeast and sugar in a large bowl and let stand 5 minutes. Add cottage cheese, egg, onion, butter and salt and mix well. Combine flour, wheat germ and dill weed and add to cottage cheese mixture. Stir until dough pulls away from side of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer to greased bowl, turning to coat all surfaces. Cover and let stand in warm draft free area until doubled in bulk, about 1 hour. Punch dough down and divide in half. Shape into loaves and place in two greased 6 x 3 x 2 1/2 inch loaf pans. Let stand in warm, draft free area until doubled in volume, about 45 minutes. Beat egg and water together and brush over tops of loaves. Bake in a gas oven at 350 degrees F. for 30 to 35 minutes or until bread tests done.

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