No-Knead Cottage Cheese Dill Bread | Papa’s Dilly Bread

Step 1

Gently stir the yeast into the warm water with the pinch of sugar in the bottom of a large mixing bowl. Let stand for 5 minutes, or until the yeast is frothy. While that rests, whisk together the cottage cheese, milk, oil, sugar, minced onion, dill seed and weed, salt and eggs in a saucepan over low heat just until lukewarm.

Step 2

Add that to the yeast mixture and stir. Add the flour all at once and use a sturdy spoon to mix until there are no dry pockets of flour and everything is evenly moist. The dough will be shaggy, but that is as it should be. Don't get zealous and try to over work it.

Step 3

Cover with a damp tea-towel and let rise in a warm place for about an hour and a half, or until almost doubled in bulk.

Step 4

Grease the pans you want to use to cook them (it will yield 2 standard loaf pans but can also be divided among ramekins or baked in oven-proof bowls.) Divide the dough to fill the greased pans by about 1/3. Reserve any leftover dough for The Baker's Tax (See Notes).

Step 5

Cover the loaf pans with a damp tea towel and let rise in a warm, draft-free place for about 30 minutes while you preheat the oven to 350°F. Bake the risen dough for 30-40 minutes for full-sized loaves or 25-30 minutes for ramekin sized individual loaves.

Step 6

Remove from the oven and let the loaves rest in the pans for 5 minutes before turning onto a wire rack to finish cooling. Store loaves wrapped in a clean towel at room temperature for up to three days, or wrap cooled loaves in a double layer of plastic wrap and freeze for up to three months.