Ingredients
- 1 packet of Active Dry Yeast, activated
- 1 Cup cottage cheese, creamed
- 2 Tbsp sugar
- 1 Tbsp dried onion flakes
- 1 Tbsp butter, softened
- 1 Tbsp dill seed
- 1 Tsp iodized salt
- ¼ Tsp baking soda
- 1 egg, unbeaten
- 2½ call-purpose flour
To Finish
- 1 Tbsp butter, softened
- Kosher salt to tast
How to Make It
- Soften yeast by stirring into ¼ cup of warm water (100°-110°) with 1 teaspoon sugar and let sit for 10 minutes.
- To cream the cottage cheese, put in a food processor and blend until creamy. Volume may increase slightly, so measure out 1 cup of the finished product for the recipe.
- In a mixing bowl (or stand mixer), combine activated yeast, creamed cottage cheese, sugar, onion flakes, butter, dill seed, salt, baking soda, and the egg. Mix by hand (or on low speed in stand mixer) until well combined.
- Add flour in ½ cup increments, mixing well after each addition, until a stiff dough forms. If using stand mixer, use dough hook attachment.
- Cover and let rise in a warm place (85°-90°) until dough has doubled in size, about 50 to 60 minutes.
- Beat down the dough and put in a well-greased 8” round casserole dish (1½ to 2 qt.)
- Cover and let rise in a warm place doubled in size again, about 30 to 40 minutes.
- Bake at 350° for 40 to 50 minutes until golden brown.
- Remove from oven and brush with softened butter. Sprinkle with kosher salt.
