Onion Cheese Bread
- Yield: 24 to 36 pieces
- 2tablespoons dry yeast granules or 2 packages dry yeast
- 1/2cup water
- 1/4cup honey
- 2tablespoons safflower or olive oil
- 2cups cottage cheese, well drained
- 1cup grated onion
- 1tablespoon dillweed
- 2teaspoons salt
- 2-- eggs, beaten
- 7 to 9cups whole wheat flour
- Soften the yeast in the water. When the yeast mixture bubbles (after about 15 minutes), add all ingredients except flour. Add 4 cups unsifted flour and beat with electric mixer at low speed 5 minutes. If dough is not beaten sufficiently, the bread will be heavy. Add and stir well 3 cups more flour or enough to make a stiff dough, cleaning the bowl. Sprinkle approximately 1 cup flour over bread board and turn dough on to it. Knead 10 minutes until dough is smooth and elastic. Use more flour if necessary to prevent sticking. It is essential to knead thoroughly. The elastin in whole wheat flour dough takes longer to develop than with white flour. Put into oiled bowl smooth side down, and turn so greased side is up, cover with clean cloth, and set in a warm place (85F) to rise until double in bulk (about 1 hour). If oven with pilot light is not available, set bowl in oven over a pan of hot water. When double in bulk, punch down to original size. Cut dough into 2 or 3 pieces, depending on pan size. Flatten dough with hands and roll out a bit wider than pan length, half inch thick. Fold edges in and then roll dough tightly, jelly roll fashion. Place in buttered pans. Let rise until dough reaches top of pan. Bake at 350F for 40 to 50 minutes. Remove bread from pans immediately and let cool on wire racks.
Recipe reprinted with permission from The Junior League of Birmingham’s Magic (Birmingham, Alabama, 1982).