Upon wakening Saturday morning. .
I found it gloriously cool and foggy. .
promising chances of rain. .
a quiet day. .
and the motivation to do some indoor activities. .
Our primary plans for Saturday included going to my sister-in-laws for supper to celebrate my neices 10th birthday.
Homemade bread seemed like the thing for me to contribute to her brisket meal. This was the second time I had tried this bread. .and I just had to share the recipe.
In fact. .
I tried several new recipes this chilly weekend that call for sharing of
the wealth. I decided to do several recipe posts this week to celebrate the coming of fall on Friday!!
I fixed this bread for our Easter meal last spring, and it was a huge hit. I rarely make homemade bread. .but this dilled wheat bread is a good choice if you have several hours for it to raise. My theory is that the mess is all the same, whether you make a little or a lot. .so I had enough cottage cheese in my fridge to triple the batch. .and triple it we did!
The house smelled incredible. .and the warm oven took a bite out of the chilly air!! I put two loaves in the freezer to pull out with our winter pots of soup. .one of our favorite meals!!
Hope you can find some spare time to bake some up!! You won't be sorry.
Dilled Wheat Bread
2 cups flour
1 cup whole wheat flour
2 tbsp sugar
1 tbsp dried minced onion
1 pkg active dry yeast
2 tsp dill weed
1 tsp salt
1 cup (8 oz) cottage cheese (not dry)
1/2 cup water
1 tbsp butter
2 tsp butter, melted
coarse salt (like kosher)
In a large bowl, combine 3/4 cup flour, whole wheat flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat the cottage cheese, water, and 1 tbsp butter to 120-130 degrees. Add to dry ingredients; beat until just moistened. Add egg; beat until smooth. Stir in enough remaining flour to make a soft dough (dough will be sticky). Turn onto a floured surface; knead until elastic and smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into a loaf and place in a greased 8 x 4 inch loaf pan. Cover and let rise again until doubled, about 45 minutes. Bake at 350 for 25-30 minutes or until golden brown. Remove to wire rack and brush with butter, or run the stick over the top until coated. Sprinkle with a little kosher salt.
It really takes little hands-on work. .just needs lots of time to rest and do it's thing!
So, if you love to cook, be sure to stop by soon. .there will be more goodness to partake of; the next recipe will be Dev's 2nd place muffins. If you only sail through to see what my garden is doing. .come back next week. .I think I will have some new photos and garden happenings. .If you read to see what is happening in this crazy family. .be sure to skim through each post. .as one NEVER knows what will happen next. .and it is ALL subject to reporting at any time!
Have a superb week full of blessings, joy, and full tummies!