INGREDIENTS

INSTRUCTIONS

So -- now that I've delurked in such a mouthy fashion, perhaps I
should smooth any feathers that I've ruffled by sharing one of the
very best bread recipes I've come across in years. The texture, the
crumb and the taste of this loaf is simply divine: it's from the
"Greens" cookbook by Edward Espe Brown...and I'll bet it's adaptable
to machines!  Dissolve yeast in warm water in large bowl; stir in honey
and 2-1/2  cups of the flour. Beat to smooth batter, set aside in warm
place til  doubled in bulk--about 45 minutes.  While dough is rising,
heat 1 Tbsp of oil and saute onion in it until  it softens; set aside
to cool. When dough has risen, stir in the  onion, eggs, cottage
cheese, dill weed, salt, and the remaining 3  Tbsp of oil. Mix well.
Fold in 3 C flour gradually; when dough is too  thick to fold in any
more flour, turn onto a floured surface and  knead until smooth and
satiny -- 5 to 8 minutes. Put dough into an  oiled bowl, turn to coat
with oil, and rise in warm place until  doubled, about 40 minutes.
Punch down, let rise again ~- about 30  minutes.  Shape into two
loaves, place in oiiled pans, and let rise to tops of  pans ~- 20 to 25
minutes. Preheat oven to 350-degrees. Brush loaf  tops with egg wash,
bake for 50 to 60 minutes, until browned. (Note:  very delicate crumb
in these loaves; tempting as they smell fresh  from the oven, it's best
to cool them some before cutting.)  Posted to Digest
bread-bakers.v096.n062  From: Maggie Mortensen <exarch@accesscom.net>
Date: Sun, 01 Dec 1996 09:18:09 -0600

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3733
Calories From Fat: 619
Total Fat: 70.3g
Cholesterol: 569.3mg
Sodium: 8066.9mg
Potassium: 1735.6mg
Carbohydrates: 637.3g
Fiber: 27.4g
Sugar: 5.8g
Protein: 125.1g