Jan's Dilly Bread
2 1/4 tsp instant yeast
1/4 cups warm water
1 cup cottage cheese, heated to lukewarm
1Tbsp + 1tsp honey
1 Tbsp dried minced onion
1 Tbsp softened butter
1 Tbsp dried dill weed
1 tsp salt
1/4 tsp baking soda
1 whole egg
1 cup white-whole wheat (I used King Arthur Flour)
1 1/4 cup bread flour
Dissolve yeast in warm water.
Combine the warm cottage cheese, honey, minced onion, dill weed, salt, soda, and egg.
Stir to combine.
Stir in yeast mixture gently, then add flour gradually, stirring gently.
I did all my mixing with my dough whisk and then at the end I turned the dough out onto my silicone mat to knead it a tad by hand, and to work in a little extra flour. I placed the dough in a lightly greased, clean bowl, covered it with plastic wrap and let it rise for 1 1/2 hours until it doubled in bulk. I turned it back out onto my mat, gently punched the dough down, gently shaped it into a round and placed it into a well greased, 9 inch cake pan.
I covered the dough again with plastic wrap and it rose for another 50 minutes on the counter. It puffed up nicely, filled out the pan completely and rose above the top of the cake pan. I then placed the pan into my preheated (350°) oven and baked it for ~30 minutes on a lower rack of the oven. The bread started to brown a little too much, so after about 20 minutes, I moved the pan to a higher rack in the oven and it was done in 30 minutes even, though the directions had said 40-50 min. After it came out of the oven, I turned the bread out onto my rack and brushed the top with melted butter.
Girlichef's Tomato Garlic Soup w/ Cheese Tortellini. With the cooler weather we had this past week it made a perfect meal.
To complete the perfect meal, for dessert we consumed the biggest Nutty Peanut Butter Cookies I've ever had. These were made from the recipe on page 113, of The Sweeter Side of Amy's Bread. The cookies were about 4 inches in diameter. (Hubby was being silly as I was trying to take pictures).