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2 cups cottage cheese, small curd
2 teaspoons butter
2 packages dry yeast
1 cup warm water
1/4 cup sugar
2 tablespoons dried, minced onion
1-2 tablespoons dill weed
1 tablespoon salt
1 teaspoon baking soda
41/2 -5 cups flour
In an 8 inch Dutch oven over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups flour, beat until smooth. Add remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 6-8 minutes. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down. Form into 24 balls. Place in a greased 14 inch Dutch oven and sprinkle with sesame seeds, cover and let rise about 45 minutes. Bake with 10 coals on the bottom and 18 on top until golden brown. About 30 minutes.
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