No-knead Dill Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 1 | Fast rising yeast | |
| 1 | pn | Sugar |
| 1 | pn | Thyme |
| 1/4 | c | Warm water |
| 1 | c | Small curd cottage cheese |
| 1 1/2 | T | Butter |
| 2 | T | Honey |
| 2 | T | Dill weed |
| 1/4 | t | Salt |
| 1 | Egg, beaten | |
| 2 1/2 | c | All purpose flour |
INSTRUCTIONS
Sprinkle yeast, sugar and thyme in large mixing bowl, add warm water and stir to dissolve yeast. Put aside in a warm spot. Meanwhile, heat cottage cheese, 1 Tablespoon butter and honey ion saucepan over medium heat until mixture is lukewarm and butter melts. remove from heat and stir in dill weed, baking soda and salt. stir well. Check temp it should not exceed 115 degrees scrape cottage cheese mixture into yeast mixture, add beaten egg and stir. Add 2 cups flour and stir slowly add enough of the remaing flour to produce a soft ball of dough that is not sticky. Gather dough together with your hands to form a ball. Soak a cloth in hot water ring it out place it over the bowl and place bowl in a warm spot for 30 minutes. Grease loaf pan stir down dough and scrape into prepared pan. let rise in a warm place for 30 more minutes. bake 350 for 20 minutes Brush with melted butter for shiny crust. FROM CAROL CUTLER From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 40.3mg
Sodium: 192.7mg
Potassium: 139.4mg
Carbohydrates: 47.9g
Fiber: 1.6g
Sugar: 6.5g
Protein: 9.2g