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- Mix together till smooth. Let mix "proof" in a very hot place for 8 to 12 hrs. Save 1 c. of mix. Use 3 c. in bread.
- Mix together in a 4 qt bowl 3 c. of proofed starter, 1 c. of flour and 2 Tbsp. sugar. Stir till well blended.
- Mix together in a saucepan and stir over low heat till lukewarm 1 c. lowfat milk, 2 Tbsp. butter, 2 tsp. salt, 1/4 tsp. baking soda, 2 Tbsp. dry and chopped onion, 5 Tbsp. minced dill weed and 1 c. small curd cottage cheese.
- Add in together both mixtures. Combine well.
- Add in 4 c. flour, 1/2 c. at a time, mixing well after each addition.
- Place 2 c. wheat flour on the breadboard and turn the dough out onto the board. Knead in the flour to make the dough satiny and smooth about 10 min.
- Form the dough into a round ball, cover it with a hot, damp towel, place it in a hot, draft-free place for 2 hrs. Then punch down the dough.
- Form the dough into 2 loaves. Place each loaf into a well buttered loaf pan and let rise, covered in a hot place for 1 3/4 hrs.
- Bake in a preheated 375 degree oven for 45 min. Cold loaves out of pans on bread rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 288mg | 12% |
| Potassium 111mg | 3% |
| Total Carbs 64.16g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.56g | 1% |
| Protein 10.51g | 17% |
