Cottage Cheese-Dill Skillet Bread
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
- Servings: 8
Source: Martha Stewart Living, June 1997
- 1 package active dry yeast
- 2 1/4 cups all-purpose flour
- 1/4 cup hot water (120 degrees)
- 1 cup large-curd low-fat cottage cheese
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon dill seed
- 2 teaspoons finely minced onion
- 1/4 cup packed dill, snipped 1/4 inch long
- 1 large egg, lightly beaten, room temperature
- Vegetable-oil cooking spray
In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes.
Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes.
Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.