No Knead Cheddar Dill Bread
|All purpose flour||3 Cup (48 tbs)|
|Dill weed||2 Teaspoon|
|Dill seed||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Poppy seed||1 Teaspoon|
Combine 1 cup of flour, sugar, dill weed, dill seed, salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-cup glass measure.
Microwave at HIGH (100%) 2 minutes.
Add cottage cheese mixture, egg and Cheddar cheese to dry ingredients.
Add enough flour to make a stiff dough.
Soak a cloth with hot water, wring it out and place it over mixing bowl.
Let dough rise in oven at SLOW COOK 100°F until double in size, about 1 hour.
Grease well an 8-inch round cake pan.
Place in pan bottom a wax paper circle cut to fit.
Place a strip of wax paper, 2 1/2 x 25 inches, around pan edge.
Grease both wax paper circle and strip.
Stir dough down and put in prepared pan, patting the dough to smooth it.
Let dough rise in 100°F oven until double in size, 35 to 45 minutes.
Brush bread lightly with beaten egg and sprinkle top with poppy seed.
Bake 25 to 35 minutes on broiling trivet on LOW MIX.
Remove from pan.
Cool on wire rack.