Day 112: Dill Onion Bread

Sorry for the late post today.  I had to take my boys to the airport to spend the weekend at grandma's house.  So after leaving early and enduring over 3 hours of flight delays, they are finally on their way. 
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
1 egg
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

The Review

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.