- Yield: 5 (5-inch) loaves and one (8-inch) loaf
- 2 (¼-ounce) packages active dry yeast
- ½ cup warm water (about 110°)
- 2 teaspoons plus 2 tablespoons sugar
- 2 cups small-curd cottage cheese
- 2 tablespoons minced onion
- 2 tablespoons dill seeds
- 1 tablespoon chopped fresh dill
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 large eggs
- 4 to 4½ cups all-purpose flour
- 2 tablespoons butter, melted
How to Make It
- Combine the yeast, warm water, and 2 teaspoons sugar in a small bowl, and let stand 10 minutes.
- In a large bowl, combine the cottage cheese, onion, dill seeds, chopped dill, baking powder, salt, the remaining 2 tablespoons sugar, and the eggs. Mix well with a stand mixer. Stir in the yeast mixture. Add the flour 1 cup at a time, mixing well after each addition. Continue mixing/kneading until the dough is smooth and elastic.
- Turn the dough into a greased bowl, and turn once to coat it. Cover the bowl with plastic wrap, set in a warm area (70° to 78°), and let rise until doubled in size, 1 to 1½ hours.
- Grease five Lodge 5-inch cast iron mini servers and one 8- or 10-inch cast iron Dutch oven. Punch down the dough, turn it out onto a lightly floured work surface, and form into a round loaf. Pinching off about 1 cup of dough at a time, form into a ball, and set in one of the prepared servers. Take the remaining dough, form into a ball, and place in the Dutch oven. Cover all of the dough with clean cloths, and let rise until doubled in size, 45 to 60 minutes.
- Preheat the oven to 350°. Bake the loaves until golden brown on top, about 30 minutes. Brush the tops with melted butter, cool for 10 minutes before removing from pans, then let the loaves cool an additional 30 minutes before slicing.