67
ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
DILL BATTER BREAD
2 packages active dry
yeast
1
⁄
2
cup warm water
(105°F to 115°F)
4 tablespoons honey,
divided
2 cups large curd cottage
cheese
2 tablespoons grated
fresh onion
4 tablespoons margarine
or butter, softened
3 tablespoons dill seed
3 teaspoons salt
1
⁄
2
teaspoon baking soda
2 eggs
1 cup whole wheat flour
3-3
1
⁄
2
cups all-purpose flour
Dissolve yeast in warm water in warmed mixer bowl.
Add 1 tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey,
onion, margarine, dill seed, salt, and soda. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Add eggs. Turn to Stir
Speed and mix about 15 seconds.
Add whole wheat flour and 2 cups all-purpose flour.
Turn to Speed 2 and mix about 2 minutes, or until
combined. 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 baking pans or two well-greased
1
1
⁄2- to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F 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.
