Cottage Cheese Onion Dill Bread

Thanks for all the great feedback on this loaf.  The recipe uses measurements as opposed to weights but could be translated if you want.  I've made a single loaf of this bread as well, and it works fine - just halve all the quantities listed and maintain the same procedure.  You can also do without the egg wash and it's fine - just not a glossy finish on the top.

Cottage Cheese Onion Dill Bread From The Tassajara Recipe Book

1 TBSP active dry yeast

1 ¾ cup warm water

3 TBSP honey

2 ½ cups unbleached white flour (I used KAF Bread Flour)

½  medium yellow onion diced small

2 eggs, beaten

3 TBSP vegetable oil (canola or corn)

½ cup cottage cheese

¼ cup dry dill weed

1 TBSP salt

3 ½ - 4 ½ unbleached white flour(again I used KAF Bread Flour)

1 egg

1 TBSP water

First, sauté the onions in a little bit of oil(not the oil listed in the ingredients) until translucent and set aside to cool.

To make the sponge, in a large bowl, first dissolve the yeast in the warm water along with the honey.  Stir in 2 ½ cups flour.  Beat thoroughly to form a smooth, thick batter.  Cover and set aside in a warm place to rise for about 45 minutes or until double in bulk.

Add the cooled onions to the risen sponge, along with the eggs, oil, cottage cheese, dill weed, and salt.  Mix well to blend.

Fold in 3 cups or so of the white flour, turning the bowl a quarter turn between folds.  When the dogh is too thick to fold in more flour, turn it out onto a floured board.

Knead the dough for 5 minutes, using flour as necessary to keep the dough from sticking to the board or your hands.

Put the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 40 minutes.

Punch down and let rise again.

Shape into two pan loaves and place in well buttered and floured loaf pans( Large size loaf pans 9” x 5”).  Let rise to double in size, about 25 minutes.  Meanwhile preheat the oven to 350F.

Score the tops of the loaves, if you wish, and brush the tops with an egg wash of 1 egg beaten with 1 TBSP. Water.  Bake in 350F oven for 50-60 minutes until nicely browned.

Remove from oven and take loaves out of the pans to cool on a rack.