Dill Loaves

Name: Dill Loaves
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 loaves (9 slices each).
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 2 cups (16 ounces) 4% cottage cheese; 2 tablespoons butter; 1/4 cup finely chopped onion; 4 teaspoons dill seed; 2 teaspoons salt; 2 eggs; 5 to 5-1/2 cups all-purpose flour

I've been depending on this recipe for more than 20 years. I often shape the dough into rolls and use them for sandwiches.—Barbara Jean Robo, Joplin, Montana

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups (16 ounces) 4% cottage cheese
2 tablespoons butter
1/4 cup finely chopped onion
4 teaspoons dill seed
2 teaspoons salt
2 eggs
5 to 5-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese and butter to 110°-115°; add to yeast mixture. Add onion, dill seed, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a lightly floured surface; divide dough in half. Shape into two round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 each: 177 calories, 3g fat (2g saturated fat), 32mg cholesterol, 378mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Mr. King's Dill Sandwich Buns in Holiday & Celebrations Cookbook 2008