Today's recipe is another from the 2010 World Championship Cook offs. I am really excited to bake breads. They aren't as hard as I thought they would be. I made these for dinner last night. They were really quick because you don't have to proof the dough. They were done in a flash.
Dill Onion Bread
10" dutch oven
1 pkg. active dry yeast
1/4 cup warm water
1 cup 4% cottage cheese
2 Tbs. sugar
2 Tbs. dried minced onion
3 Tbs. butter, softened and divided
2 tsp. dill weed
1 tsp. salt
2 1/4-2 1/2 cups flour
Dissolve yeast in warm water in a bowl. In another bowl, mix cottage cheese, egg, sugar, onion 1 Tbs. butter, dill weed, salt and 1 cup flour. Add to the yeast mixture. Beat until well combined, stir in enough remaining flour to form a stiff ball. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl. Cover and let rise until doubled. Punch dough down, turn onto a floured surface and roll into a circle. Cut dough into triangles (like you would cut up a pizza). Brush melted butter on each triangle and roll into crossants.
Place rolls into a 10" DO and brush the tops with butter. Bake at 375* using 16 coals on top and 7 on the bottom for 35-40 minutes or until the bread reaches an internal temperature of 200*. Serves 10-12.
The Finished Product
These were really good. They had a strong dill flavor, but it wasn't at all overpowering. They came together quickly, which is a plus! I also liked how they looked in the pan after they were baked. I will make these again. Grade B.