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 follow the history of written recipes way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these early records were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and dessert, a very modern way of dining. He also describes how the cooks of his times used many spices and herbs, including many that are still in use today for example bay, mint and dill. During the succeeding few hundred years, the upper-class families of Europe strove to serve the most extravagent meals, and as a result the best cooks and their recipes became highly prized. However, it was during the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 1900s, cooking books are greatly in demand mostly as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Chive & Dill Batter Bread recipe.
