Dill Bread

Dill Bread 
via Smitten Kitchen

Adapted from 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 (I replaced 1/2 cup of this flour with whole wheat)

1/2 cup finely chopped onions

3 tablespoons chopped fresh dill, or 1 tablespoon dried dill or dill seeds

2 tablespoons sugar or honey

1 tablespoon wheat germ, toasted

1 teaspoon salt

1 cup large-curd cottage cheese

1 large egg

Optional, for top of bread:

1 egg, lightly beaten, or 1 tablespoon melted butter

1/2 teaspoon coarse salt or a few dill seeds

Combine yeast and water in a small bowl and let stand until the yeast is dissolved, about five minutes.

Combine flour, onions, dill, sugar or honey, wheat germ 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. If desired, brush the top of loaf with the egg or melted butter, and then sprinkle with the additional salt or dill seeds. (I highly recommend the butter/salt combination.)

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.