This recipe came from Smitten Kitchen. I had a ton of dill leftover and wanted to make something else besides potato salad. I found this recipe and all the reviews were fantastic. The cottage cheese in it seems odd but it makes for a very moist bread! Nice, warm homemade bread with a pat of butter is the perfect antidote for a cold, snowy February day.
Onion Dill Bread
Adapted from Smitten Kitchen/The Joy of Cooking
Makes one 9×5-inch loaf
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm (105 to 115°F) water
• 3 cups bread flour
• 1/2 cup finely chopped onions
• 3 tablespoons chopped fresh dill
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup large-curd cottage cheese
• 1 large egg
Combine yeast and water in a small bowl and let stand until the yeast is dissolved, about five minutes.
Combine flour, onions, dill, sugar, and salt in a large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast along with the cottage cheese and egg. Mix by hand or on low-speed until the dough comes together, addition additional flour or warm water if needed. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours.
Grease a 9×5-inch (8-cup) loaf pan. Punch Gently press the dough down, form into a loaf and place seam side down in the pan. Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Meanwhile, preheat the oven to 350°F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, about 35 to 40 minutes. (My bread read just about 200°F on a thermometer when I took it out.) Remove the loaf from the pan to a rack and let cool completely.