Friday, January 25, 2008

Onion Dill Bread

This is exceptionally good bread. It was one of my Dad's favorites back when he ate carbs. I recommend buying a thermometer before you start bread baking. That way you won't kill any yeast or wait forever for your bread to slowly rise. Also knead as much as you can stand. (Unless you tend to take recommendations of this kind wayyyyy to far.) It's unlikely you'll knead dough too much. Click here for the science of gluten. This recipe comes from "The Frugal Gourmet on Our Immigrant Ancestors."

See my post on bread baking basics.

Russian Dill and Onion Bread


2 envelopes Yeast

1/2 c warm water (105-115 degrees)

2 T oil

4 T sugar

2 c warmed cottage cheese (put in the microwave for a moment just to take the chill off. It must not be hot.) (Almost all of a big container)

2 T dried minced onion flakes

2 T dried dill, or 4 T fresh

1/2 tsp baking soda

2 tsp salt

2 eggs

4 1/2-5 cups flour

Cornmeal for the baking sheets

1 egg yolk, beaten with 2 T water

Dissolve the yeast in warm water. Combine the yeast and water with all the ingredients except the flour and mix well in a heavy-duty electric mixer fitted with batter blade. Add 2 c of the flour and blend well. Change to the dough hook on your machine and mix in the remaining flour. Add the last 1/2 c of flour only if you feel that the dough is too wet and it will not pull away from the sides of the bowl after kneading it for about 10 minutes. If you do not have a heavy-duty mixer, knead in the last 2 1/2 to 3 cups by hand.

Place the dough aside and cover with a towel in a warm place until it is double in size. Punch down and let rise again. Finally knead the dough again until it is smooth and elastic. Shape into 2 loaves, place on a baking sheet sprinkled with cornmeal and let rise until double. Brush the loaf with the egg wash (egg yolk mixture). Bake in a preheated 350 oven for 45 to 50 minutes, or until golden. The bottoms should sound hollow when tapped with your finger. A thermometer placed in the bottom center of the loaf will read 205 to 215 degrees. Let cool at least 5 minutes before cutting. (If you can)


Kristy said...

what would you recommend using if you don't have any minced onion flakes hanging around from the 1970s? sauteed onions chopped fine, maybe? or just go buy the flakes? (i don't mean to mock minced onion flakes, but just as with recipes that call for onion salt... if there are "onion" shortcuts, you can be sure it was originally from the 70s... or so it seems to me. :)

Lora said...

There is a recipe for onion dill bread in another cookbook that I have. In this one they use 1 medium onion, minced. So, I'd suggest swapping out one minced medium onion for the onion flakes. If someone tries it, let me know how it worked.