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This recipe was featured in There’s No Knead To Fear.
1 packet (2 1/4 teaspoons) active dry yeast or 1 cake yeast
1/4 cup warm water
1 cup creamed cottage cheese, heated to lukewarm
2 tablespoons sugar
1 tablespoon instant minced onion
1 tablespoon butter
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 unbeaten egg
2 1/4 to 2 1/2 cups all-purpose flour
Soften yeast in water. Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour gradually to form stiff dough, beating well after each addition. Cover and let rise in warm place until light and doubled in size, about 1 hour. Stir down dough. Turn into a well-greased, 8-inch round 1 1/2- or 2-quart casserole dish.
Let rise in warm place until light, about 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes or until golden brown. Brush top with soft butter.
Remove from casserole dish (when slightly cooled) and place topside up on a plate.
Makes 1 round loaf.
Servings: 12. Serving size: 1 slice. Per serving: 131 calories, 5.6 g protein, 2.3 g fat, 21.4 g carbohydrates, 0.9 g fiber, 302 mg sodium, 22 mg cholesterol
Victoria Sok, Pedernales Electric Cooperative