KITCHENAID KSMc50 - Manual (Page 58)

56
Dill Batter Bread
2 packages active
dry yeast
1 ⁄
2
cup warm water
(105°F to 115°F)
4 tablespoons honey,
divided
2 cups large curd
cottage cheese
2 tablespoons grated
fresh onion
4 tablespoons butter
or margarine,
softened
3 tablespoons dill seed
3 teaspoons salt
1 ⁄
2
teaspoon
baking soda
2 eggs
1 cup whole wheat
flour
3-3 1 ⁄
2
cups all-purpose
flour
Dissolve yeast in warm water in warmed mixer bowl. Add
tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey,
onion, butter, dill seed, salt, and soda. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix about 30
seconds. Add eggs. Continuing on Stir Speed, mix about
5 seconds.
Add whole wheat flour and 2 cups all-purpose flour. Turn
to Speed 2 and mix about 2 minutes, or until combined.
Continuing on Speed 2, add remaining flour, a little at a
time, and mix until dough forms a stiff batter. Stop and
scrape bowl, if necessary. Continuing on Speed 2, mix
about 2 minutes longer.
Cover. Let rise in warm place, free from draft, about
hour, or until doubled in bulk.
Stir dough down. Place in two well-greased 8
⁄
2
x4 ⁄
2
x2 ⁄
2
-
inch baking pans or two well-greased ⁄
2
- to 2-quart
casseroles. Cover. Let rise in warm place, free from draft,
about 45 minutes, or until doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (6 slices per loaf).
Per serving: About 98 cal, 4 g pro, 5 g carb,
3 g fat, 5 mg chol, 298 mg sod.