Dill Bread Recipe

20 ml

475 ml

30 ml

1.05 kg

1/2

60 ml

1

2

150 g

20 ml

Active dried yeast

Lukewarm water

Sugar

Strong flour

Onion, chopped

Oil

Large bunch of dill, finely chopped

Eggs, lightly beaten

Cottage cheese

Salt

Milk, to glaze

• Mix together the yeast, water and sugar in a large bowl and leave for 15 minutes to dissolve.
• Stir in about half of the flour. Cover and leave to rise in a warm place for 45 minutes.
• In a frying pan, cook the onion in 15ml of the oil until soft. Set aside to cool, then stir into the yeast mixture.
• Stir the dill, eggs, cottage cheese, salt and the remaining oil into the yeast. Gradually add the remaining flour until the dough is too stiff to stir.
• Transfer to a floured surface and knead until smooth and elastic. Place in a bowl, cover and leave to rise until doubled in volume, about 1 - 1^1/2 hours.
• Grease a large baking sheet. Cut the dough in half and shape into two rounds. Place on the sheet and leave to rise in a warm place for 30 minutes.
• Preheat the oven to 190^oC/375^oF/Gas 5. Score the tops, brush with milk to glaze and bake until browned, about 50 minutes.
• Transfer to a wire rack to cool.