KITCHENAID ACCOLADE 400 - Manuel (Page 61)

59
Dill Batter Bread
2 packages active dry
yeast
1 ⁄
2
cup (120 ml) warm
water (105°F to
115°F [40°C to
46°C])
4 tablespoons (60 ml)
honey, divided
2 cups (475 ml) large
curd cottage cheese
2 tablespoons (30 ml)
grated fresh onion
4 tablespoons (60 ml)
butter or margarine,
softened
3 tablespoons (45 ml)
dill seed
3 teaspoons (15 ml)
salt
1 ⁄
2
teaspoon (2 ml)
baking soda
2 eggs
1 cup (235 ml) whole
wheat flour
3-3 1 ⁄
2
cups (710-830 ml)
all-purpose flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tablespoon (15 ml) honey and let
stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons
(45 ml) honey, onion, butter, dill seed, salt, and
soda. Attach bowl and flat beater to mixer. Turn to
Stir Speed and mix about 30 seconds. Add eggs.
Continuing on STIR Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups (475 ml)
all-purpose flour. Turn to Speed 2 and mix about
2 minutes, or until combined. Continuing on
Speed 2, add remaining flour, a little at a time, and
mix until dough forms a stiff batter. Stop and
scrape bowl, if necessary. Continuing on Speed 2,
mix about 2 minutes longer.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased
8
1 ⁄
2
x4 1 ⁄
2
x2 1 ⁄
2
-inch (21x12x6-cm) baking pans or two
well-greased 1 1 ⁄
2
- to 2-quart (1.4 to 1.8 l) casseroles.
Cover. Let rise in warm place, free from draft, about
45 minutes, or until doubled in bulk.
Bake at 350°F (177°C) for 40 to 50 minutes. Remove
from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 98 cal, 4 g pro, 15 g carb,
3 g fat, 15 mg chol, 298 mg sod.