DILL BREAD
This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
COTTAGE DILL LOAF
Cottage cheese, onion and dill seed are the flavor partners in a homemade bread loaf.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, 1 tablespoon dill seed, 1 tablespoon onion, the salt and yeast. In 1-quart saucepan, heat water, cottage cheese and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease large cookie sheet with shortening or cooking spray. Shape dough into oval loaf, about 12 inches long and 4 inches wide, tapering both ends slightly. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until double.
- Heat oven to 375°F. Brush water over dough; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf with sharp knife. Bake 10 minutes, spraying 3 separate times with water (use bottle with fine spray). Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 1 g, TransFat 0 g
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD
Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!
Provided by French Tart
Categories Yeast Breads
Time 2h15m
Yield 1 Large Cottage Loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
- Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
- Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
- Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
- Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
- Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!
Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9
DILL COTTAGE CHEESE LOAF
Make and share this dill cottage cheese loaf recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 3h5m
Yield 2 pound loaf
Number Of Ingredients 9
Steps:
- add all ingredients in this order.
- cook on"SWEET" cycle.
COTTAGE CHEESE DILL BREAD FOR BREAD MACHINE (1 LB. LOAF)
Make and share this Cottage Cheese Dill Bread for Bread Machine (1 Lb. Loaf) recipe from Food.com.
Provided by hotdishmama
Categories Yeast Breads
Time 2h5m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in breadmaker, select basic cycle with light crust. (I have found that it works fine on the quick bread setting on my Zoji.).
Nutrition Facts : Calories 99.5, Fat 1.7, SaturatedFat 0.9, Cholesterol 4.5, Sodium 188.2, Carbohydrate 17.4, Fiber 0.7, Sugar 1.2, Protein 3.4
COTTAGE DILL LOAF
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients except 1 teaspoon onion and 1 teaspoon dill seed in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Shape dough into oval, 12x4 inches, tapering both ends slightly. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Spray water over loaf sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf, using sharp knife. Bake 10 minutes, spraying 3 times with water. Bake 15 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 105 calories (20 calories from fat) 2g fat (0g saturated) 1mg cholesterol 190mg sodium 19g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPSpraying the loaf with water before and during the first 10 minutes of baking will give you a crustier loaf, and the inside of the brtead will be soft and chewy. Use a spray bottle that has a fine mist, so the water is evenly distributed over the loaf.SUCCESS TIPThe dough may look too dry at the beginning of mixing. Don't add additional liquid, however, until the dough has mixed for a few minutes because as the cottage cheese breaks up, it will add moisture to the dough.ShapingMake long slash, 1/4-inch deep, down center of loaf.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
COTTAGE CHEESE - DILL DIP
Serve in a green, red or pepper shell for great presentation. Lower fat dip from Better Homes & Gardens "New Dieters Cookbook". Cook time is refrigeration time.
Provided by jonesies
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor bowl or blender container place all ingredients.
- Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
- Serve with vegetable dippers.
COTTAGE DILL BREAD
Aromatic with a savory taste. Nice accompaniment for meats. Makes delicious toast. This recipe appears in La Pinata cookbook from the Junior League of McAllen, Texas, 1980. I added the dill weed--it gives the bread a better aroma.
Provided by Southern Sister
Categories Yeast Breads
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Soften yeast in warm water. Sift flour, baking soda, and salt together and set aside. In saucepan heat the cottage cheese until lukewarm. Stir in shortening, sugar, onion, dill seed, dill weed, and baking soda. Pour this mixture into a large mixing bowl. Add yeast and well beaten egg and mix. Stir in the flour mixture a little at a time until a soft dough forms.
- Knead lightly on a floured surface until the dough is elastic. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour. Punch down, cover and let rest about 10 minutes. Shape into a loaf and place into a greased 5 x 9 inch bread pan. Cover and let rise until double in bulk, about 30-40 minutes.
- Bake at 350°F for about 40 minutes. If the top browns too fast, cover with foil. Remove from oven, brush top with melted butter and remove from pan about 10 minutes later.
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- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan with non-stick spray or butter and set aside.
- Place the butter in a medium bowl and microwave for 30-45 seconds just until melted. IMPORTANT: Set the melted butter aside and allow to cool for 5 minutes.
- In a large bowl whisk together the flour, dill, sugar, baking powder, garlic powder, onion powder, salt, baking soda and pepper. Then, whisk in 1 cup of the cheese.
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- Place all ingredients in the work bowl of stand mixer. Attach the dough hook and mix on low until dough begins to come together, scraping down the sides of the bowl as necessary.
- Increase speed to medium and knead for 3-4 minutes or until dough is soft and slightly tacky (but not sticky) and clears the sides of the bowl. You can also mix and knead the dough by hand but it will take longer.
- Remove bowl from mixer. Cover with plastic wrap and set dough aside to rise at room temperature for 60 minutes.
- Meanwhile, grease a 9 x 5 inch loaf pan. Transfer dough from the mixing bowl to a clean work surface. Pat dough into a rectangle that is approximately as wide as the loaf pan (9 inches). Working with the side closest to you, roll the dough away from you creating a cylinder shape. Tuck the ends under and pinch the seams together. Place the loaf, seam side down, in the prepared pan.
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