Monday, May 2, 2011

Dill and Cheese Bread/Buns


Friday is often soup day around here and I like serving different breads along with the soup. This dill and cheese bread is a nice change, if you like the flavor of dill. If you do not have a blender, don't worry. I don't think I would use a blender next time, I like to see the cheese and onions in my buns.

In a blender combine the following:
  • 1/2 cup of very warm water
  • 1 cup of creamed cottage cheese
  • 2 tablespoons dried onion flakes
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 tablespoons dill (I used 1 tbsp. dried)
  • 1 tablespoon oil
Mix together in a bowl:
  • 2 cups of flour
  • 1/3 cup of wheat or oat bran
  • 1 tablespoon quick rise yeast
  1. Stir the dry ingredients until mixed through
  2. Pour the blender ingredients over the dry ingredients
  3. Knead for a few minutes adding a bit of flour at a time so the dough is not to sticky, about 1/4 cup in total is what I needed.
  4. Put the dough in a greased bowl and let rise til double.
  5. Make into buns or place it all into a greased casserole dish for a loaf of bread.
  6. Again let rise until double, about an hour.
  7. Bake in a 350 degree oven for 40 minutes for the loaf and 18-20 minutes for the buns.

10 comments:

  1. I received my book in the mail a last week (I'd pre-ordered months ago) and I just LOVE it, it is simply beautiful. Enjoying all the special features so much. Loved reading the girls bios, and the Bread for the Journey is always a favourite of mine, so I was so pleased to see it included in the book, and, of course, the recipes...well, I can't wait to try them out...delicious!!!

    I will be doing a review at my blog, as I am so pleased with it!

    Well done Ladies & thank you!
    Niki

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  2. This recipe sounds delicious. I love bread of any kind!

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  3. These buns look very mmmmm. Any herb would work?

    REQUEST:

    I'd like to make a request for a particular post.

    For those of us who don't do it much, or have never:

    How do we prepare food to take to an event: a potluck, picnic, barbecue, or a meal or some food a time of crisis, or mourning.

    What kind of food works best? What should we think of, and what should we not consider at all?

    How do we package it; how do we keep the icing from getting smudged; what type of preparation should we do, or not (slicing etc, buttering?). Are some foods a better idea than otherss? Is it necessary to use ice, should we put it in a big container and set our smaller dish on top?

    Logistics.

    Thank you. S.

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  4. great idea anonymous and am working on a post regarding that to come sometime in the future.

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  5. I do love dill! This would make a dreamy grilled cheese sandwich bread to go with tomato soup too!

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  6. Have this in the oven right now! Doing it as artisan bread in a cast iron Dutch oven (500F for first 15-18 min. then uncover & lower temp. to 450F for 18-20 min.). Used chives instead of onion flakes....fresh from the garden;-) The aroma is awesome!!!!

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  7. Just wanted to stop by and say how much I'm enjoying your cookbook. I received it three days ago and have already been through it a couple times! I think it will be a well worn favorite!

    Special thanks to your publisher for giving me not only a review copy but a giveaway copy for my blog!

    Thanks for all the work you did on the book!
    Blessings,
    Gina

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  8. These look great Charlotte. I think I finally need to try my hand at some buns!!

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  9. this looks like I died and went to heaven. come back for a visit!!!

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  10. My husband's grandmother made these for him for many years, calling them "onion buns". She would not share the recipe with his mom (her daughter) or his 2 sisters (her granddaughters). She gave it to me when she was sure that we were really going to get married -- with the agreement that I not share it with them! I haven't, but imagine our surprise when we discovered it was first published in Good Housekeeping -- we all thought she'd created it! Thanks for posting this -- it's a favorite in our house.

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