Dilly Casserole Bread
8/2011
You can use either small- or large-curd cottage cheese in this recipe. If you don’t own a 1½-quart soufflé dish, use a loaf pan.
Serves 8
8ounces (1 cup) cottage cheese
1/4cup water
2tablespoons sugar
1tablespoon plus 1 teaspoon unsalted butter, softened
1tablespoon grated onion
1large egg , room temperature
2 1/4cups (11 1/4 ounces) all-purpose flour
2 1/4teaspoons instant or rapid-rise yeast
2 1/2tablespoons minced fresh dill
1teaspoon salt
1/4teaspoon baking soda
1. Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl and 1½-quart soufflé dish. Using potato masher, mash cottage cheese until no large lumps remain. Combine cottage cheese, water, sugar, 1 tablespoon butter, and onion in 2-cup liquid measuring cup. Microwave until mixture registers 110 degrees, about 30 seconds. Whisk in egg until combined.
2. Using stand mixer fitted with paddle, mix 1¼ cups flour, yeast, 2 tablespoons dill, salt, and baking soda on low speed until combined. Slowly add cottage cheese mixture and mix until dough just comes together, about 1 minute. Using rubber spatula, stir in remaining 1 cup flour until just combined.
3. Transfer dough to prepared bowl. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes. Stir dough to remove air bubbles and transfer to prepared soufflé dish. Cover loosely with plastic and let rest in turned-off oven until doubled in size, about 20 minutes.
4. Combine remaining ½ tablespoon dill and remaining 1 teaspoon butter in bowl. Remove dough from oven and discard plastic. Heat oven to 350 degrees. Bake loaf until deep golden brown, about 25 minutes. Brush bread with dill butter and let cool in dish on wire rack for 20 minutes. Remove bread from dish and let cool completely, about 2 hours. Serve.
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