278561 Thu Jun 30 11:44:59 -0700 2005 11 31 Home Cooking 0 1474686 The Tassajara bakeries in San Francisco used to make an excellent cottage-cheese dill bread. It was a white sandwich-style loaf flecked with fresh dill, perfect for tomato sandwiches! Anyone have a recipe for something similar? Many thanks!! Thu Jun 30 11:44:59 -0700 2005 0 dixieday 1 1474689 Joy of Cooking has a great Dill - Cottage Cheese Bread. A batter bread, really easy and delicious. Thu Jun 30 12:08:55 -0700 2005 1474686 0 Junie D 2 1474699 I want a yeast bread, though. But thanks! I'm going to see if the library has a copy of the Tassajara Bread Book. Thu Jun 30 12:52:15 -0700 2005 1474689 0 dixieday 3 1474702 Yes, Joy of Cooking's is a yeast batter bread - I should have specified. Dill Batter Loaf 1 package yeast 1/4 c flour 1/4 t baking soda 2 T sugar 1 t salt 2 T grated onion (I have used chopped chives) 1 T dried dill (I sometimes do half dill, half dill seed) Mix preceeding ingredients (in mixer is easiest), then add: 2 T butter 1/4 cup warm water Beat 2 minutes and add: 1 cup warm large-curd cottage cheese 1 beaten egg 1/2 cup flour Beat 2 min and add: 1 1/2 cups flour Beat well to make a stiff batter. Cover and let rise until doubled. Punch down and transfer to a well-buttered loaf pan. Cover and let rise until doubled. Bake at 350 for 35 to 40 minutes. Thu Jun 30 13:00:37 -0700 2005 1474699 0 Junie D 4 1474808 Do you think this could be made with fresh dill? I have a ton from my CSA this week that I'm trying to use up. Thu Jun 30 21:44:51 -0700 2005 1474702 0 Chris VR 5 1474888 Absolutely - it would be bettter. I'd use closer to 2 T of fresh. Fri Jul 01 13:33:45 -0700 2005 1474808 0 Junie D 1 1474703 I just Googled "Cottage Cheese Dill Bread" and a number of yeast raised recipes came up Thu Jun 30 13:01:58 -0700 2005 1474686 0 Candy 1 1474705 The Greens Cookbook has the exact recipe - I have it at home, if you're interested I can post the recipe for you this evening. Thu Jun 30 13:13:33 -0700 2005 1474686 0 Chris Willging 2 1474810 Chris, that would awesome! I'm obsessed with getting the real tassajara recipe, now--I went across town to the one library that had the Tassajara bread book in stock, only to find it missing from the shelves...grrrr. I would be VERY grateful if you'd post it from the Greens cookbook! Thanks! Thu Jun 30 22:48:11 -0700 2005 1474705 0 dixieday 3 1474882 Oops, I didn't check chowhound after leaving work yesterday - now I'm at work today - so I'll post it tonight for you. Fri Jul 01 12:55:27 -0700 2005 1474810 0 Chris Willging 4 1475064 I'm finally posting this...hope you haven't given up yet! Cottage Cheese Dill Bread - from the Greens cookbook 1 1/2 packages active dry yeast (3 1/2 teaspooons) 1 3/4 cups warm water 2 tablespoons honey or sugar 6 1/2 to 7 1/2 cups unbleached white flour 4 tablespoons corn oil 1/2 medium yellow onion, finely diced 2 eggs, beaten 1/2 cup cottage cheese 1/4 cup dry dill weed 1 tablespoon salt 1 egg plus 1 tablespoon milk or water, beaten, for egg wash Directions (paraphrased of course...) In a large bowl, dissolve yeast in warm water and then add honey or sugar and 2 1/2 cups of flour. Beat hard with a spoon until you have a smooth batter, then cover & put in a warm place until the batter has doubled in size (about 45 minutes). In the meantime, heat 1 tablespoon of the oil and saute the onion in it until the onion is translucent, then allow to cool. After the dough has doubled in size, stir in the onion, eggs, cottage cheese, dill weed, salt, and the rest of the oil and mix thoroughly. Fold in 3 cups of flour 1/2 cup at a time, until the dough is too thick to proceed in this manner, then turn it onto a floured surface. Knead the dough until it is smooth, approximately 5 to 8 minutes. Only add as much flour as is needed to keep it from sticking. Place the dough in an oiled bowl and turn it over so it's all coated with oil, then cover and let rise until doubled in size (about 40 minutes). Punch it down and let it rise again (about 30 minutes). Form the dough into two loaves and place them in oiled pans. Preheat the oven to 350. Let the dough rise to the tops of the pans (about 20-25 minutes). Brush the tops of the loaves with the egg wash, and bake until nicely browned, about 50 to 60 minutes. Turn loaves onto racks to cool. Sun Jul 03 20:15:55 -0700 2005 1474882 0 Chris Willging 1 1474937 Thanks to Chris for letting me know that the Tassajara recipe could be found in the Greens Cookbook--I tracked it down today, and here it is: Cottage Cheese Dill Bread Sponge 1 1/2 packets dry yeast 1 3/4 cups lukewarm water 2 1/2 cups flour 2 TB honey or sugar Dissolve yeast in water, add flour and honey. Beat to a thick batter and let rise 1 hour. Dough 1/2 onion, minced 4 TB corn oil 1/2 cup cottage cheese 2 eggs 1/4 cup dry dill weed 1 TB salt 4-5 cups flour Saute onion in 1 TB oil until translucent and soft. Mix with rest of oil, cheese, eggs, dill and salt, and add to sponge mixture. Beat in flour, 1/2 cup at a time, to make dough. Knead 8-10 minutes, then let rise in oiled bowl for 40 min. Punch down, let rise another 30 min, put in greased bread pans, let rise to top of pans (20 min). Bake at 350 for 50-60 min. Fri Jul 01 19:16:46 -0700 2005 1474686 0 dixieday