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.
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.