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Ингредиенты
- 3 1/2 tsp Active dry yeast
- 1 3/4 c. Hot water
- 2 Tbsp. Honey or possibly sugar
- 6 1/2 c. Unbleached white flour (up to 7-1/2)
- 4 Tbsp. Corn oil
- 1/2 med Yellow onion, finely diced
- 2 x Large eggs, beaten
- 1/2 c. Cottage cheese
- 1/4 c. Dry dill weed
- 1 Tbsp. Salt
- 1 x Egg plus
- 1 Tbsp. Lowfat milk, for wash
Инструкции
- So - now which I've delurked in such a mouthy fashion, perhaps I should smooth any feathers which I've ruffled by sharing one of the very best bread recipes I've come across in years. The texture, the crumb and the taste of Brown...and I'll bet it's adaptable to machines!
- Dissolve yeast in hot water in large bowl; stir in honey and 2-1/2 c. of the flour. Beat to smooth batter, set aside in hot place til doubled in bulk-about 45 min.
- While dough is rising, heat 1 Tbsp of oil and saute/fry onion in it till it softens; set aside to cold. When dough has risen, stir in the onion, Large eggs, cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well.
- Mix in 3 C flour gradually; when dough is too thick to mix in any more flour, turn onto a floured surface and knead till smooth and satiny - 5 to 8 min. Put dough into an oiled bowl, turn to coat with oil, and rise in hot place till doubled, about 40 min. Punch down, let rise again - about 30 min.
- Shape into two loaves, place in oiiled pans, and let rise to tops of pans - 20 to 25 min. Preheat oven to 350-degrees. Brush loaf tops with egg wash, bake for 50 to 60 min, till browned. (Note: very delicate crumb in these loaves; tempting as they smell fresh from the oven, it's best to cold them some before cutting.)
