When I saw this bread recipe on The Pioneer Woman, I was too intrigued to not try it. It is totally different than any bread I have ever made before, but we enjoyed it, and it complimented the Crock Pot Potato Soup nicely.
2 1/4 tsp yeast
1/4 cups warm water
1 cup cottage cheese
2 Tbsp sugar
1 Tbsp minced dried onion
1 Tbsp butter, softened
2 tsp dill seed
2 tsp salt
1/4 tsp baking soda
2 1/4 cups flour
Dissolve yeast in the warm water.
Warm cottage cheese in a small saucepan over low heat until lukewarm.
Combine warm cottage cheese, sugar, minced onion, butter, dill seed, salt, soda, and egg. Stir together. This actually looked really cool, but I forgot to take a picture. I was distracted by this little chica asking for a snack. This is her "cheese" face that she makes whenever she realizes her picture is being taken now. Sure beats crying.
Stir in yeast mixture gently then add flour gradually, stirring gently.
Cover dough with plastic wrap and allow it to rise until doubled in size. I like to do this in a warm oven. I preheat the oven to 170F then turn it off and place dough inside. It will take about 30 minutes this way.
Carefully turn dough into a greased round baking dish.
Cover with plastic wrap and let rise again in warm oven another 30 minutes.
Pull dough out of oven and preheat to 350F. Bake bread on lower middle rack for 30-35 until brown on top. Brush top with melted butter after removing from oven.
Cut into slices and serve warm with butter.
This recipe is featured in Menu Plan 9.