Chive-dill bread

– even I can’t come up with a witty title for that! Bake it any way.

2 1/2  teaspoons yeast

1/4 cup boiling  water

1 tablespoon melted butter

1 teaspoon salt

1 Tablespoon finely chopped dill

1 cup cottage cheese

1 tablespoon sugar

1 egg

10-15 fresh chives, snipped into small bits

2 -3 cups all-purpose flour

-Now you’ve heard me say before that you must never use hot ingredients to knead into bread dough as it will kill the yeast, in general that’s correct.  But stay with me  kittens….. In the bowl of your kitchen aid mixer combine the boiling water and cottage cheese.  Stir and behold!!! You now have tepid cottage cheese.  Mix in sugar, herbs and yeast and a cup of flour. Stir thoroughly with a wooden spoon.  Set aside in a warm spot for about 20 minutes to proof the yeast-Don’t skip this step. There are a lot of ingredients to this recipe and you need to test the yeast to make sure it is strong enough to support all of them, otherwise you will have the grossest frittata in the world, instead of a lovely loaf of bread. Once all is foamy, stir in at least one other cup of flour, the salt and and up to another ½ cup of flour.   Let your dough hook take it from here and let your machine go at a moderate speed until the dough begins to clean the sides of the bowl.   Butter your bread pans (2)   hand knead your dough and  cut it into two logs and rest each one in a prepared pan.  Rise for at least an hour.  Use an egg wash and then bake your bread at 325* for about 45 minutes.  Ideally, and I do understand that we live in a fallen world, allow it to rest for at least 15 minutes and then serve forthwith slathered in butter.

 It has taken me longer to describe it than it will take you to do. The chive –dill combination can seem both Scandinavian and somehow Baltic.  See the archive for Beef Paprikash.  This bread is  also surreal as the basis of a turkey sandwich, or if royalty is visiting (or you live in Alaska) smoked salmon….


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