I have some very fond bread memories from childhood. My sister and I could hardly wait for this bread to be ready to cut. We would immediately hack a chunk off as soon as it came out of the oven, much to mom’s dismay. Well, we couldn’t wait! True, it didn’t cut very easily our way, but taste-testing probably encouraged the two of us to continue our work in the kitchen.
The original 60’s version of this seemed more complicated, IMO. The cottage cheese was warmed to that perfect temperature for yeast, then the yeast got proofed, etc.
Now that I’m too into sourdough bread, I wanted to adapt this to use with my starter. It worked!
Makes one loaf, about 2 lb.
- 1 c. cottage cheese
- 1 c. sourdough starter
- 1 egg
- 2 TBS honey
- 1 TBS. dry onion
- 1 TBS. butter, soft
- 2 tsp. dill seed
- Optional- 2 tsp. dill weed
- 2 1/4 -3 c. whole wheat flour, divided
- 1/4 tsp. baking soda
- 1 tsp. salt
In medium large bowl, mix together: > 1 c. sourdough starter > 1 c. cottage cheese > 2 1/4 c. whole wheat flour > 1 egg > 2 TBS. honey > 1 TBS. dry onion > 1 TBS. butter, soft > 2 tsp. dill seed > optional- 2 tsp. dill weed
Let the above ingredients rise in a warm place until double, about 4 hours.
Stir in the following, adding enough flour so dough isn’t too sticky to handle. Dough will still be somewhat moist though. Use: > About 3/4 c. whole wheat flour > 1/4 tsp. baking soda > 1 tsp. salt
Knead dough about three minutes, until mixed well. Put in buttered 1 1/2-2 qt. casserole dish. Let rise until double again (another hour or two), then bake at 350 for 35-45 minutes Brush top w/ butter and salt when done, if desired.