Ingredients
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2 tablespoons fast rising yeast
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1/2 cup warm water (105 degrees)
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2 tablespoons butter, melted
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4 tablespoons sugar
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2 cups small curd cottage cheese, warmed slightly in microwave
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2 tablespoons dried onion flakes, minced
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2 tablespoons dried dill
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1/2 teaspoon baking soda
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2 teaspoons salt
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2 eggs
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4 1/2-5 cups all-purpose flour
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cornmeal, for dusting pans
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2 tablespoons water
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1 egg yolk
Instructions
- Dissolve the yeast in warm water; let sit till foamy.
- Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
- Add 2 cups flour.
- With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
- Cover and let rise until double.
- Punch dough down and let rise again.
- Finally, knead the dough by hand until it is smooth and elastic.
- Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
- Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
- Bake at 350 degrees F for 45-50 minutes until golden.
- The bottoms of loaves will sound hollow when tapped.