The original recipe that I learned from my mother-in-law, Kay, is here, and I was determined to make it again today since it's been so darn cold in San Diego lately (I get baking urges when the weather turns drab in my neck of the woods). But I did not have any cottage cheese, which is what the original recipe calls for, so I used ricotta cheese instead and the bread came out slightly tangier, softer, but still absolutely delicious. The best part about this bread is that it tastes so good toasted in the morning with a slather of butter, but it's also quite good by itself. My daughter even like the bread! This recipe is definitely a keeper!
INGREDIENTS (makes 1 loaf)
- 1 pkg. Or 2-1/2 t. Dry yeast
- ¼ c. Warm water
- 2 T. Sugar
- 1 c. whole milk ricotta cheese, room temperature
- 1 T. Minced onion
- 1 T. Melted or softened butter
- 1 large egg
- 1 t. kosher salt
- 1/4 teaspoon baking soda
- 2 t. Dill seed (not weed)
- 2-1/4 to 2-1/2 c. (or slightly more) flour
In a small glass bowl, dissolve yeast in warm water and add the sugar to proof.
In a separate large bowl combine the ricotta cheese, minced onion, butter, egg, salt, baking soda and dill seed; add the proofed yeast to the mixture.
Now start adding the flour one cup at a time; you should add enough flour to allow the dough to pull away from the sides of the bowl.
Knead for 10 minutes (I highly recomend you use a stand mixer with the dough hook attachment for this part).
Let dough rest in a warm, draft free area and allow the dough to double in size, about an hour.
Bake at 350 F. until dark golden brown, about 30 to 35 minutes. This will be a soft bread, that you can cut up and use as toast or as sandwich bread. It's truly quite unique and great tasting.