DAVID KOBOS’ DILLY BREAD

Tuesday, February 10th, 2015

dilly-bread

This is an unusual full-flavored bread ideal for serving with a light supper or a hearty soup. It’s wonderful for toast and for sandwiches too.

Ingredients:

¼ cup warm water
1 scant tablespoon dry yeast
2 tablespoons sugar
2 ¼ cups all purpose flour (plus a little extra for kneading)
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon dry dill weed (or ¼ cup chopped fresh dill weed)
1 cup cottage cheese
1 large egg
½ cup chopped onion
1 tablespoon melted butter

In a measuring cup mix together water, yeast and sugar and allow to proof—it will get very foamy. In a 4 quart bowl, mix together the flour, soda, salt and dill. Add the cottage cheese, egg, onion and the yeast mixture. Mix thoroughly with a wooden spatula or spoon. Turn out the dough onto a lightly floured board and knead for about 10 minutes until the dough is smooth and springy. Wash and dry the bowl and spray or brush with cooking oil. Return the dough to the bowl, flip it over once to coat the top with oil and cover with plastic wrap.

Set oven at 325 degrees.

Let rise in a warm place until double in bulk—from one to two hours. Punch down the dough and fit it into a greased bread pan and cover with a damp towel. (I often use a ceramic 2 quart round soufflé dish.) When the dough reaches the top of the pan or dish (about an hour), bake for 50 minutes. An instant-read thermometer inserted into the center of the loaf should read 200 degrees. Unmold immediately, set on a cooling rack and brush with the melted butter.

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