The sugar in this savory dill bread recipe isn’t strictly for taste; it actually affects how your loaf of dill bread rises. This little bit of added sugar gives the yeast more sugar to act on, creating more rise.
Preparation time: 2 to 3 hours, including rising time
Cooking time: 40 to 50 minutes
Yield: 12 to 14 servings
1 package yeast
1/4 cup warm water
1 cup 4-percent milkfat cottage cheese
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
1 egg
1 tablespoon dried dill weed
1/4 teaspoon soda
1 tablespoon instant onion
2 1/2 cups bread flour
Butter for topping
Kosher salt for topping
Combine the yeast with the water in a bowl large enough to hold all the ingredients when they double in size.
Let stand about 10 minutes, until bubbly.
Mix the cottage cheese, sugar, butter, salt, egg, dill weed, soda, and instant onion into the yeast and water.
Gradually add the flour, beating well after each addition.
The dough will be a little sticky at this point, but it’s more manageable after the first rise.
Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Stir down the dough with a rubber spatula.
Preheat your oven to 350 degrees F.
Thoroughly grease a 3-inch deep cast-iron skillet.
Turn the dough into the skillet.
Let rise until doubled in size again, about 1 hour.
Place the skillet in the oven and bake for 40 to 50 minutes.
The finished loaf makes a hollow sound when you thump it.
Melt the butter in a small saucepan on the stove.
You can also microwave the butter in a small bowl.
Brush the loaf with the melted butter and sprinkle with the kosher salt.
Per serving: Calories 126 (From fat 21); Fat 2g (Saturated 1g); Cholesterol 20mg; Sodium 257mg; Carbohydrate 21g (Dietary fiber 1g); Protein 6g.