My mother gave me this recipe back in 1970. Its one of those no-knead batter breads with super easy instructions for the novice bread-baker. The crumb is moist and dense like a sourdough and perfect for sandwiches but of-course its the best right out of the oven slathered with butter. It goes well with tomato or chicken soup and can spruce up a Sunday dinner as well.
You’ll need a Pyrex or CorningWare casserole dish or a small Dutch Oven to bake it in. Dried minced onion can be used in place of sauteed fresh onions and you can soften the dried onion in the cottage cheese mixture on the stove-top or in the microwave.
I’m not a big fan of sugar in my savory breads so I eliminated the 2 Tbsp of sugar originally given in Mom’s recipe. Fresh onions sauteed in butter are pretty sweet all by themselves and the dried onions too are sweet when plumped up in the cottage cheese mixture. So using either the fresh or dried onions adds a subtle sweetness that doesn’t cloak the dill seed flavor.
If you’ve always wanted to bake bread but held back due to the laborious kneading required then you’ve got to try this no-knead batter bread. Besides kneading bread dough by hand is not necessary these days. Not unless you want to “solve a problem” like Mom said. She’d look so pensive when performing mundane chores like ironing and kneading bread. Well, there are plenty of artisan bread recipes out there that do not require hand-kneading. I’m basically a lazy cook but love homemade so I’ve found the easy way to make terrific breads in a food processor or standing mixer with dough hook. Just check out the other recipes listed under the Breads category in the right column of this post.
- 1 pkg Red Star Dry Active Yeast
- 1/4 cup warm water (baby bottle warm)
- 1 cup cream style small curd cottage cheese (homemade is the bomb)
- 1 Tbsp minced dried onion or 2 Tbsp fresh minced onion
- 1 Tbsp butter
- 1 tsp salt
- 1 Tbsp whole dill seed
- 1/4 tsp baking soda
- 1 unbeaten egg
- 2-1/4 cups flour (plus 1/4 cup more if needed)
- Soften the Red Star Dry Active Yeast in the water.
- Combine in a sauce pan the cottage cheese, dried onion, butter, salt and dill seed. Warm over medium low heat just until butter melts. Let cool.
- Place blossomed yeast, cottage cheese mixture, egg and soda in a bowl (mixer or food processor). Add 1 cup flour and mix until combined.
- Add remaining flour by hand until a very soft dough results.
- Place in a buttered casserole or Dutch Oven and let rise (proof) until double in size (30-40 minutes). Alternately use a loaf pan lined with foil and buttered.
- Preheat oven 350° F. Bake loaf for 35-40 minutes or until top sounds hollow when tapped.
- Remove from pan to a cooling rack and brush with melted butter.