Dill Batter Bread - KitchenAid KP26M1XCE5 Instructions And Recipes Manual

Dill Batter Bread
2 packages active dry
yeast
7/z cup warm water
(105°F to 115°F)
4 tablespoons honey,
divided
2 cups large curd
cottage cheese
2 tablespoons grated
fresh onion
4 tablespoons butter
or marLqarine,
softened
3 tablespoons dill seed
3 teaspoons salt
V_ teaspoon baking
soda
2 eggs
7 cup whole wheat
flour
3-3V_ cups alI-purTpose
flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tablespoon honey and let stand 5
minutes.
Add cottage cheese, remaining 3 tablespoons
honey, onion, butter, dill seed, salt, and soda.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 30 seconds. Add eggs.
Continuing on STIR Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups all-purpose
flour. Turn to Speed 2 and mix about 2 minutes, or
until combined. Continuing on Speed 2, add
remaining flour, a little at a time, and mix until
dough forms a stiff batter. Stop and scrape bowl, if
necessary. Continuing on Speed 2, mix about 2
minutes longer.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
8Y_x4Y_x21/_qnch baking pans or two well-greased
1Y_-to 2-quart casseroles. Cover. Let rise in warm
place, free from draft, about 45 minutes, or until
doubled in bulk.
Bake at 350°F for 40 to 50 minutes. Remove from
pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.
VARIATION
Dill Batter Bread for a Crowd
Double all ingredients and prepare in 6 quart mixer
bowl.
Yield: 64 servings (16 slices per loaf).
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