Breads Recipes - Dill Bread

Ingredients

Makes two loaves

• 20ml/4 tsp active dried yeast

• 475ml/2 cups lukewarm water

• 30ml/2 tbsp sugar

• 1.05kg/2lb 5 1/2oz/scant 9 1/2 cups strong flour

• 1/2 onion, chopped

• 60ml/4 tbsp oil

• 1 large bunch of dill, finely chopped

• 2 eggs, lightly beaten

• 150g cottage cheese

• 20ml/4 tsp salt milk, to glaze

---

Method:

1. Mix together the yeast, water and sugar in a large bowl and leave for 15 minutes to dissolve. Stir in about half of the flour. Cover and leave to rise in a warm place for 45 minutes.

2. In a frying pan, cook the onion in 15ml/1 tbsp of the oil until soft. Set aside to cool, then stir into the yeast mixture. Stir the dill, eggs, cottage cheese, salt and the remaining oil into the yeast. Gradually add the remaining flour until the dough is too stiff to stir.

3. Transfer to a floured surface and knead until smooth and elastic. Place in a bowl, cover and leave to rise until doubled in volume, about 1-1 1/2 hours.

4. Grease a large baking sheet. Cut the dough in half and shape into two rounds. Place on the sheet and leave to rise in a warm place for 30 minutes.

5. Preheat the oven to 190C/375F/Gas 5. Score the tops, brush with the milk to glaze and bake until browned, about 50 minutes. Transfer to a wire rack to cool.