Post by wilderness on Sept 4, 2023 6:27:16 GMT -5
No-Knead Cottage Cheese Dill Bread-Birdy
www.foodiewithfamily.com/no-knead-cottage-cheese-dill-bread-papas-dilly-bread/Papa’s Dilly Bread, Rebecca Lindamood
This no-knead sandwich bread is flecked with aromatic and flavourful dill and onion and enriched and kept moist by the addition of cottage cheese. The little melted pockets of cheese make this bread one of the ultimate choices for toast. When baked in ramekins, the dough makes beautiful little individual loaves ideal for accompanying meals.
Servings 28--2 standard loaf pans
2 tablespoons yeast
1/2 cup warm water plus a pinch of sugar
2 cups small curd cottage cheese
1/4 cup milk
2 tablespoons neutral oil like canola, vegetable, or corn
2 tablespoons raw or granulated sugar
6 tablespoons dried minced onion
1 tablespoon dried dill SEED
1 teaspoon dried dill WEED
2 teaspoons kosher salt
2 eggs beaten
3 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour *See Notes
1 standard loaf pan
1 tablespoon yeast
1/4 cup warm water plus a pinch of sugar
1 cup small curd cottage cheese
1/8 cup milk
1 tablespoons neutral oil like canola, vegetable, or corn
1 tablespoons raw or granulated sugar
3 tablespoons dried minced onion
1 1/2 tsp. dried dill SEED
1/2 teaspoon dried dill WEED
1 teaspoons kosher salt or 1/2 tsp. table salt
1 egg beaten
1 3/4 cups all-purpose flour
3/4 cup white whole wheat flour *See Notes
Gently stir the yeast into the warm water with the pinch of sugar in the bottom of a large mixing bowl. Let stand for 5 minutes, or until the yeast is frothy. While that rests, whisk together the cottage cheese, milk, oil, sugar, minced onion, dill seed and weed, salt and eggs in a saucepan over low heat just until lukewarm.
Add that to the yeast mixture and stir. Add the flour all at once and use a sturdy spoon to mix until there are no dry pockets of flour and everything is evenly moist. The dough will be shaggy, but that is as it should be. Don't get zealous and try to over work it.
Cover with a damp tea-towel and let rise in a warm place for about an hour and a half, or until almost doubled in bulk.
Grease the pans you want to use to cook them (it will yield 2 standard loaf pans but can also be divided among ramekins or baked in oven-proof bowls.) Divide the dough to fill the greased pans by about 1/3. Reserve any leftover dough for The Baker's Tax (See Notes).
Cover the loaf pans with a damp tea towel and let rise in a warm, draft-free place for about 30 minutes while you preheat the oven to 350°F. Bake the risen dough for 30-40 minutes for full-sized loaves or 25-30 minutes for ramekin sized individual loaves.
Remove from the oven and let the loaves rest in the pans for 5 minutes before turning onto a wire rack to finish cooling. Store loaves wrapped in a clean towel at room temperature for up to three days, or wrap cooled loaves in a double layer of plastic wrap and freeze for up to three months.
NOTES
*If you don't have white whole wheat flour, you can simply substitute an equal amount of all-purpose flour. It will still be delicious.
The Baker's Tax is simply walnut sized pieces of leftover dough rolled out about 1/4-inch thin and fried in melted butter in a cast-iron skillet until deep golden brown and cooked through. It's a reward for baking that you might just like so much you plan ahead to have leftover dough the next time! (If you should somehow make an entire batch of dough into these, I will tell you that you probably couldn’t find a better possible flat bread to wrap around smoked turkey breast, lettuce and onion with a smear of spicy mustard.)
