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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 tbs (60 mL) honey,
divided
2 cups (500 mL) large
curd cottage cheese
2 tbs (25 mL) grated
fresh onion
4 tbs (60 mL) butter
or margarine,
softened
3 tbs (45 mL) dill
seed
3 tsp (15 mL) salt
1
⁄2 tsp (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 tbs (15 mL) honey and let stand
5 minutes.
Add cottage cheese, remaining 3 tbs (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
⁄2 x
4
1
⁄2 x 2
1
⁄2" (21 x 12 x 6 cm) baking pans or two
well-greased 1
1
⁄2 to 2 qt (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 protein, 15 g carb,
3 g fat, 15 mg chol, 298 mg sodium.
VARIATION
Dill Batter Bread for a Crowd
Double all ingredients and prepare in 6 qt
(5.68 L) mixer bowl.
Yield: 64 servings (16 slices per loaf).