We feel this dill bread is a perfect companion to many fish or lamb entrees. It also makes flavorful toast for seafood spreads and is perfect for a tuna fish sandwich!
3 tablespoons olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 teaspoon salt
1 cup cottage cheese
2 tablespoons dried dill weed
1 tablespoon yeast
1 tablespoon sugar
1/2 cup warm water
1 cups whole wheat flour
2-3 cups white flour
Heat the oil in a medium-sized skillet. Add the onion and garlic, and cook until softened but not brown. Transfer to a large mixing bowl and add the salt, cottage cheese, and dill weed. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the whole wheat flour and dissolved yeast to the mixing bowl. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
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