I love the smell of freshly baked bread.
There’s even enough for mini bite size portions.
I discovered this on the Foodie with Family blog while looking for a recipe to use up my tub of cottage cheese. I didn’t have dill seed, so I upped the portion of dill weed.
- 2 tablespoons of instant yeast
- 1/2 cup of warm water with a pinch of sugar
- 2 cups cottage cheese
- 1/4 cup milk
- 2 tbs neutral oil like grapeseed oil
- 2 tbs raw or caster sugar
- 2 tbs dried dill weed (if you have dill seed, do 1 tbs of each like the original recipe here)
- 6 tbs dried minced onion flakes
- 2 tsp sea salt
- 2 eggs, beaten
- 3 1/2 cups plain flour
- 1 1/2 cups whole meal flour
- Combine yeast, warm water and sugar pinch of sugar in large bowl and stir. Let it stand for 5 minutes until the yeast is frothy.
2. In a saucepan whisk together the cottage cheese, milk, oil sugar, minced onion, dill, salt and eggs over low heat until it is just warm.
3. Add the cottage cheese mixture to the yeast mixture and stir.
4. Next add the flour and mix well until all the flour is evenly combined with wet ingredients, without overworking the dough. It should be wet and shaggy.
5. Cover with a damp cloth and let dough rise until about double the size – up to 1.5 hours. A warm kitchen should help this.
6. Grease one loaf tin and a muffin tray or two loaf tins. Carefully spoon the dough into your loaf tin. It should fill 1/3 of your tin or thereabouts. I divided the leftover dough into my muffin tray. Cover again with damp cloth to rise for about 30 minutes in a dry, warm place. At this point preheat your oven to 190C.
7. Once your dough has risen, place into oven and bake for 30-40 minutes for a regular loaf. For muffins, reduce baking time to about 20-25 minutes (check as you go along).
8. When done, remove trays from oven and let the loaf rest for 5 minutes then cool on wire rack.
These are best eaten warm, but the bread does freeze well. Toast to defrost and serve with lashings of butter.