Ingredients
1/2 cup warm water
2 tbsp sugar
1 tbsp or packet active dry yeast
2 cup (1pint) lowfat cottage cheese
1/2 cup chopped chives (onions or scallions, )
1 heaping tbsp dill weed, or seeds
2 eggs
2 tsp salt
1/2 tsp baking soda
1 cup stone ground whole wheat flour
3 cup unbleached all purpose flour
Directions
There are particular batter breads that have become very popular over
the years and this is one of them. Its full of dill, chives, and
lowfat cottage cheese, and contains no other fat at all. But it's so
moist and chewy, you'd never think of eating it with butter.
Pour the warm water into a large mixing bowl and dissolve in it the
sugar and the yeast. While they dissolve, heat the cottage cheese in
a large saucepan until the chill is off. When it has warmed slightly,
add the chives, dill, eggs, salt, baking soda, and flour. Mix this
all up and add it to the yeast mixture, making sure it is all well
blended. The next part, the rising or proofing, takes time, but it's
the yeast that doing all the work. You can determine how long it
will take by where you put the dough. If you want the yeast to work
quickly, say in 1-1/2 hours, put your bowl somewhere warm and cozy
(75F-85F) If you want the yeast to work slowly, say all day while
you're at work, put the dough somewhere cool (55F-65F) or in the
refrigerator. Make sure your dough is covered so it doesn't dry out,
and then go away and do whatever you have to do. About an hour before
you want to serve your bread, stir it down, and pour it into two
small, lightly greased casserole dishes or 4-1/2x8-1/2 bread pans.
Cover and let them rise again, this time for 3/4 to 1 hour. (If the
dough is cold, the loaves may take a bit more time to rise.) About 15
minutes before you bake your bread, preheat your oven to 350F. Bake
the loaves for 30-35 minutes or until they are brown and crusty.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens
Servings: 6 servings
Chive & Dill Batter Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, in fact as far into history as ancient Egypt, and maybe even further. Having said that, sadly, these old recipes were just very simple pictorial recipes for preparing food.
Later, there were some interesting books which date from the 1300s : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the spicy food that we all know today, but instead descriptions of the types of food prepared for the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs caused a torrent in manuscripts on cookery, most of which are kept safe in academic collections. The arrival of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chive & Dill Batter Bread recipe.
