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Dill Batter Bread
2 packages active dry
yeast
1
⁄2 cup (125 mL) warm
water (105°F to
115° F [40° C to
46° C])
4 tablespoons (60 mL)
honey, divided
2 cups (500 mL) large
curd cottage cheese
2 tablespoons (30 mL)
grated fresh onion
4 tablespoons (60 mL)
butter or margarine,
softened
3 tablespoons (45 mL)
dill seed
3 teaspoons (15 mL)
salt
1
⁄
2 teaspoon (2 mL)
baking soda
2 eggs
1 cup (250 mL) whole
wheat flour
3-3
1
⁄2 cups (750-875 mL)
all-purpose flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tablespoon (15 mL) honey and let
stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons
(45 mL) honey, onion, butter, dill seed, salt, and
soda. Attach bowl and flat beater to mixer. Turn to
Stir Speed and mix about 30 seconds. Add eggs.
Continuing on Stir Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups (500 mL)
all-purpose flour. Turn to Speed 2 and mix about 2
minutes, or until combined. Continuing on Speed 2,
add remaining flour, a little at a time, and mix until
dough forms a stiff batter. Stop and scrape bowl, if
necessary. Continuing on Speed 2, mix about 2
minutes longer.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
8
1
⁄2x4
1
⁄2x2
1
⁄2-inch (21x12x6-cm) baking pans or two
well-greased 1
1
⁄2- to 2-quart (1.4 to 1.8 L)
casseroles. Cover. Let rise in warm place, free from
draft, about 45 minutes, or until doubled in bulk.
Bake at 350°F (180°C) for 40 to 50 minutes.
Remove from pans immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.