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Dill / Fennel Yeast Bread
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1
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Tbs
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dry active yeast
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1/4
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cup
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warm water
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1
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cup
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cottage cheese
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2-4
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Tbs
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fresh dill (or 2 tsp dried)
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2
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Tbs
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sugar
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1
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Tbs
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butter (melted, or oil)
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1
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Tbs
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onion (minced)
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2
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tsp
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salt
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1/4
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tsp
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baking soda
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1
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egg
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1
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cup
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whole wheat bread flour
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1/2
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cup
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cornmeal
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1
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cup
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bread flour
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1
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Dissolve the yeast in the water.
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2
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Warm the cottage cheese and place in large mixing bowl.
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3
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Add the dill, sugar, butter, onion, salt, baking soda, and egg and mix together. Stir in yeast mixture.
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4
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Add the flours and cornmeal, knead for 8-10 minutes. Cover and let rise until doubled. Punch down and place into a loaf pan and let rise again until doubled, about 45 minutes.
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5
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Bake in preheated oven at 350F for 30-35 minutes.
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Servings: 12
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Nutrition Facts
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Serving size: 1/12 of a recipe (2.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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143.96
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Calories From Fat (14%)
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20.44
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% Daily Value
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Total Fat 2.34g
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4%
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Saturated Fat 0.61g
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3%
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Cholesterol 19.27mg
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6%
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Sodium 506.8mg
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21%
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Potassium 88.25mg
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3%
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Total Carbohydrates 23.85g
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8%
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Fiber 1.17g
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5%
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Sugar 2.33g
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Protein 6.69g
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13%
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Tips
For a soft crust, brush with milk when it comes out of the oven.
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