INGREDIENTS:
Preheat oven to 350 degrees.
In a small bowl, pour yeast over warm water. Let stand for 5 minutes.
In a large mixing bowl, combine cottage cheese, sugar, onions, butter, dill, salt, baking soda, egg and yeast. Add flour in portions, beating after each addition, to form a stiff ball. Cover and let rise until doubled in size, about 1 hour.
Punch dough down and turn into well-greased 1-1/2 to 2-quart ovenproof dish. Let dough rise another 30 to 40 minutes until light. Bake in a 350-degree oven for 40 to 50 minutes, until golden brown. Brush with butter and sprinkle with salt.
SERVES: 8 - 10
- 1 package dry yeast
- 1/4 cup warm water
- 1 cup creamed cottage cheese, room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon minced onions
- 1 tablespoon butter, melted
- 2 tablespoons dried dill
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 2-1/4 cups all-purpose flour (adjust flour quantity to achieve stiff ball)
- Melted butter
- Coarse salt
Preheat oven to 350 degrees.
In a small bowl, pour yeast over warm water. Let stand for 5 minutes.
In a large mixing bowl, combine cottage cheese, sugar, onions, butter, dill, salt, baking soda, egg and yeast. Add flour in portions, beating after each addition, to form a stiff ball. Cover and let rise until doubled in size, about 1 hour.
Punch dough down and turn into well-greased 1-1/2 to 2-quart ovenproof dish. Let dough rise another 30 to 40 minutes until light. Bake in a 350-degree oven for 40 to 50 minutes, until golden brown. Brush with butter and sprinkle with salt.
SERVES: 8 - 10
