Cottage Cheese and Dill Bread

October 13, 2013

Now that the weather is crisp and cool, it’s the perfect time to bake bread. And that is exactly what has been happening in the May Squared kitchen.

Baking bread used to be incredibly daunting. One year, I actually made it my New Year’s resolution to learn how to make a good, solid yeast bread. Thankfully, my very talented and wonderful sister helped me take on the task.

Since then, it’s one of my favorite things to bake. Why? Well, it’s completely and totally satisfying.

Watching the yeast work its magic is, well, magical. Oh, and not to mention that fresh baked bread is only a million times better than the store bought variety.

Now that I work from home, I also have the time to take on bread baking during the day. After all, it’s mostly a waiting game. Because of that, I’ve been experimenting with different breads. This cottage cheese and dill bread is a great example.

Adding cottage cheese to your bread helps the bread stay soft and adds a bit of creaminess. The dill and salty crust is fantastically savory. This is a good, solid sandwich or grilled cheese bread.

I did find that I needed to add a good amount of extra flour for the bread to get elastic-y without being too sticky. But you can adjust this pretty easily.

Cottage Cheese and Dill Bread

1 package active dry yeast
1/2 cup warm water
2 1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons chopped fresh dill
2 tablespoons sugar
1 tablespoon ground flax seed
1 teaspoon salt
1 cup cottage cheese
1 egg

Combine the yeast and warm water and let stand for about 5 minutes.

In the bowl of a stand mixer, add the flours, dill, sugar, flax seed and salt. Stir to combine. Add the yeast, cottage cheese and egg and mix with the dough hook attachment.

Once the dough comes together, continue to knead on medium-low for about 10 minutes. This is also where you decide to add additional flour. The dough should clean the bowl and be smooth and elastic. You don’t want it to be too sticky.

Transfer the dough to an oiled bowl, turning it once to coat with oil. Cover with plastic wrap and let rise until doubled—about 1 – 1 1/2 hours.

Gently press the dough down and form into a loaf. Add the loaf to a greased loaf pan, cover with oiled plastic wrap and let rise until doubles—about another hour.

Once doubled in size, brush the top with melted butter and a sprinkling of salt. Bake at 350 for 35 to 40 minutes.

Recipe: Adapted from Smitten Kitchen