There is such comfort in homemade bread. I feel so centered making the dough, the smell soothes me, and eating a slice warm out of the oven is one of the best feelings in the world.
We have a basic white bread recipe and this honey oatmeal on regular rotation but sometimes even a good thing can get old. I was looking to expand our bread repertoire recently and thought of my bakery days. There were two breads I enjoyed back then, Dilly Cheese and Cheddar Mustard, and I thought I would try a hand at making them at home. Dilly cheese was first up.
I did some research online and found a few recipes that seems similar to what I remembered making back at the bakery.
Full disclosure: I kind of hate Dill. It is not my favorite herb and I try to avoid it in most foods I eat. This bread however is super good. And although there is dill and you can taste it, I am not deterred.
The recipe makes two loaves which can also be divided into rolls. We can finish off half a loaf on day one but the rest tends to take us more time to finish. I froze the second loaf for another day.
Dilly Cheese Bread
Cook Time: 30-40 minutes
Keywords: bake bread
Ingredients (2 loaves)
- 2 tablespoons yeast
- ½ cup warm water plus a pinch of sugar
- 2 cups small curd cottage cheese
- ¼ cup milk
- 2 TBSP vegetable oil
- 2 TBSP raw or granulated sugar
- 6 TBSP dried minced onion
- 1 TBSP dried dill seed
- 1 tsp dried dill weed
- 2 tsp kosher salt
- 2 eggs, beaten
- 5 cups all-purpose flour
Gently stir the yeast into the warm water with the pinch of sugar in the bottom of a large mixing bowl. Let stand for 5 minutes, or until the yeast is frothy. While that rests, whisk together the cottage cheese, milk, oil, sugar, minced onion, dill seed and weed, salt and eggs in a saucepan over low heat just until lukewarm.
Add that to the yeast mixture and stir. Add the flour all at once and use a sturdy spoon to mix until there are no dry pockets of flour and everything is evenly moist.
Cover with a towel and let rise in a warm place for about an hour and a half, or until almost doubled in size.
Grease 2 standard loaf pans (9X5) but the dough can also be divided among ramekins or muffin tins for rolls. Divide dough evenly into 2 pieces and place in greased pans.
Cover the loaf pans with a damp tea towel and let rise in a warm place for about 30 minutes while you preheat the oven to 350°F. Bake the risen dough for 30-40 minutes for loaves or 25-30 minutes for rolls.
Remove from the oven and let the loaves rest in the pans for 5 minutes before turning onto a wire rack to finish cooling. Store loaves wrapped in a clean towel at room temperature for up to three days, or wrap cooled loaves in a double layer of plastic wrap and freeze for up to three months.
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