About The Cooking Suite
My wife and I like to cook. We like to think we are gourmet cooks, and have attended local cooking classes: talked with high end restaurant chefs; gathered with friends who share our cooking passion; and opened a website store website: . My feature product at The Cooking Suite is the Romertopf Clay Baker. We have found that by using this amazing cooking vessel, we have created some of the most mouth watering dishes ever imagined. In fact, my wife bakes the best bread you ever put into your mouth.
I invite you to exchange recipes. First post your recipe on this blog, then check out my recipe exchange page at www.thecookingsuite.com and help yourself to many more recipes available on my site.
Thanks for making this a fun thing to do and have a good cooking day,
Carlos Warner
Daydreaming From The Porch
at www.thecookingsuite.com
COTTAGE CHEESE DILLY BREAD
ReplyDeleteINGREDIENTS:
1 tbs. yeast
1/4 cup warm water
1 tbs. sugar
8 oz. large curd cottage cheese
1 egg
2 tsp. grated onion
2 tbs. melted butter
2 tsp. salt
1/4 tsp. baking soda
2 tsp. dill weed
1 cup whole wheat flour
1 1/2 cups bread flour
1 beaten egg for glaze
PREPARATION:
Soak clay bread baker in warm water for 15 minutes. In a bowl, dissolve yeast in warm water. Make sure the egg and butter come to room temperature before using as it will cause your batter to rise better. Stir in sugar, cottage cheese and egg, beating well. Add onion, butter, and salt, baking soda and dill weed; mix well. Work flours in gradually and knead well for 6 to 8 minutes. Shape into a large, somewhat flat loaf. Towel-dry inside of baker and line it with parchment or brown paper. Place bread on paper and place baker in shallow sink of warm water (careful not to over spill water into baker), or in a proof oven, until dough is double in bulk. Before baking, cut 1/2 inch deep slits in wedge shapes around loaf and brush with beaten egg. Place in a cold oven. Set temperature to 425 degrees and bake for 45 minutes.