culinary review
   
   

Dill Cottage Cheese Onion Bread

Last Modified: 09/30/11
First Published: 09/28/11
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Views: 835

This flavorful dill, cottage cheese and onion bread is made with yeast and makes for a wonderful sandwich bread. This bread was inspired by one in Rose Levy Berenbaum's wonderful "The Bread Bible" and it surely doesn't disappoint. This bread is moist with a scent of dill and perfect to have with soup or with some smoked salmon or tuna salad. The cottage cheese is not noticeable per se, however it does give the bread a very soft and moist texture which is quite nice.

Two loaves

Ingredients:

  • 6 cups bread flour (936 g)
  • 3 tbsp dry milk (17 g)
  • 4 tbsp sugar (50 g)
  • 1 tbsp instant yeast
  • 1 onion chopped (about 1 cup)
  • 4 tbsp fresh dill (a bunch)
  • 1.5 cup full fat cottage cheese (200 g)
  • 1 tbsp salt
  • 1.5 cup water (354 g)

Method:

In the mixer bowl, whisk together flour, dry milk, sugar, yeast, onion and dill. Add the cottage cheese and the water and mix on low - medium speed with the dough hook for about 8 minutes.

Scrape the dough into an oiled bowl and cover with plastic wrap. Allow to rise until doubled (about 1 1/2 to 2 hours.)

Preheat the oven to 375 degrees (ideally 1 hour before baking, but 30 minutes will do too…)  Make sure to have a cast iron pan or sheet pan at the bottom shelf in the oven for ice cubes later. Ideally also have a bread stone on the shelf where the loaves will go.



Scrape the dough out on a floured counter, divide in two and shape each piece of dough into a loaf, place each loaf in oiled loaf pans. Cover the loaf pans with oiled plastic wrap and let rise for about 1 hour, or until almost doubled.

Get ready to bake the bread: with an oiled knife slash the loaves down the middle, about 1/2 inch deep. Mist the loaves with water and set the pans on the baking stone, toss 1/2 cup of ice cubes on the cast iron pan and immediately shut the door.

Bake for about 55 minutes or until the bread is nice an golden and an instant read thermometer reads about 200 degrees F.  Put some foil on the loaves after about 30 minutes to prevent over browning.


Once out of the oven, remove from the loaf pans and set the baked breads on a baking rack to cool, ideally an hour or more before eating.



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Rye