Bread Baking: Cottage Cheese Dill Bread

recipe image

[Photograph: Donna Currie]

I was in a cheesy mood, but I didn’t want an overtly cheesy bread, so I decided to use cottage cheese. By the time it was mixed into the bread and cooked, it disappeared into the dough, but it made a nice moist and slightly chewy loaf.


Tips on Making this Recipe…
by hand-kneading »
in a stand mixer »
with a food processor »


I also used whey left over from yogurt-making, but water is fine.

I added dill as well. Just a teaspoon. If you look carefully, you can see flecks of green in the bread. It added a pleasantly herby flavor without screaming “Dill!” at the top of its yeasty lungs.

I let this bread rest overnight in the refrigerator, but if you’re in a hurry, you can bake it the same day. Just let it rise once, knead it and form it, and let it rise again before slashing and baking.

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