April Spice Rack Challenge - Dill Batter Bread

All right, spice rack challenge time.

April is Dill and I have it growing fresh in my Areogarden. Did you know that you actually need more dill when fresh than dried because the flavour is more subtle, unless of course your dried dill is years old and then there's no flavour at all.

A few years ago one of my friends gifted me a copy of the Joy of Cooking, the 75th anniversary edition. I was pleased with the gift, but it has sat on my shelf now without me really using it. I'd flip though it for a specific recipe now and then and then use one from elsewhere. The other day however, I watched an episode of Anna and Kristina's Grocery Bag where they tested reviews from the book.

It inspired me to get out the book and have a serious read through it. I decided to try the Portuguese Greens Soup along with Dill Batter Bread and oh my, were both delicious. The recipe for the bread is listed below.

Dill Batter Bread - from the Joy of Cooking
1/2 cup warm water
2 1/4 tsp active dry yeast
3 cups bread flour (I used a whole wheat/white blend)
1/2 cup finely chopped onion
3 tbsp chopped fresh dill (or 1 tbsp dried dill)
2 tbsp honey
1 tsp salt
1 cup cottage cheese
1 egg

Mix yeast and water in bowl and let stand 5 minutes.

Combine all other ingredients ASIDE from cottage cheese and egg. I mixed mine in my stand mixer. Add cheese, egg, and yeasty-water. Mix on low speed (or by hand if you don't have a stand mixer - you poor poor soul) until it comes together. Add additional flour or warm water if needed.

Swap to dough hook and knead about 10 minutes on medium-low until dough is smooth and elastic. Oil dough and trasfer to oiled bowl. Cover loosely with plastic wrap and let rise somewhere warm) until doubled (1-1 1/2 hours).

Grease 9-x loaf pan. Punch down dough, form into loaf and place in pan seem side down. Cover again with plastic wrap and let rise about 1 hour.

Bake at 350 for 35-40 minutes.

Remove loaf from pan and cool completely on rack.