From, "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 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

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