Even though I love to eat fresh bread and love the intoxicating smell of it baking in the oven, I rarely make it. There really isn't anything hard about making bread, but it can be so time consuming. You can't just mix it up and stick it in the oven. The dough has to rise, and depending on what kind of bread you are making, that can take a lot of time. I guess when I have made it in the past I sometimes felt like I was planning my whole day around a loaf of bread. This recipe intrigued me because it is a no-knead recipe that doesn't have very long rise times because it uses quick rise yeast. It makes two nice loaves and the onion-dill flavor is amazing.
DetailsPrep time: Cook time: Total time: Yield: 2 loaves
Cottage Onion Dilly Bread
A no-knead bread with cottage cheese, onion, dill, and oats.
- 1 tablespoon dehydrated minced onion
- 1/2 cup water
- 2 cups small curd cottage cheese
- 3 tablespoons butter
- 1 1/2 cup all-purpose flour
- 2 packages (1/4 oz. each) Red Star Quick Rise Yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup old fashioned oats
- 2-3 tablespoons dill seed or dill weed
- 1 1/2 cups all-purpose flour
- melted butter
- coarse salt (optional)
1. Heat onion, water, cottage cheese, and butter until approximately 120°F.2. In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, salt, and baking soda.3. Add the eggs and warmed mixture and mix until completely blended, about 3-4 minutes.4. Add oats, dill, and 1 1/2 cups flour and continue mixing for 3-4 minutes.5. Cover and let rise in a warm place until nearly doubled, about 45 minutes. 6. Punch down and place dough into two greased 1 1/2 quart casseroles or bundt pans.7. Brush tops with melted butter.8. Let rise uncovered in a warm place until doubled, about 30 minutes.9. Bake in preheated 350°F oven for 35 minutes.10. Remove from casseroles or pans, brush with melted butter and sprinkle with coarse salt, if desired.11. Cool on wire rack.