Dill is one of my favourite herbs. One of my favourite dishes has to be beef stroganoff with dill. Maybe I will post about it one day. My local deli sells a dill pesto which is so incredibly good. There's always some in my fridge.
So when I saw this recipe posted on the BBC food boards, I had to try it. The use of cottage cheese was also intriguing. I have tried in vain to re-find the post to link to here. So I'm hoping that the original poster, Winterberry, will not mind if I re-post her recipe here. It is after all a testament to his/her great taste and cooking acumen.
I thoroughly recommend the BBC boards as a great source of tried and true recipes and helpful advice. I have posted quite a few questions and have always gotten great replies. Here's a link.
Anyway, back to this recipe. It's so easy to make. And the bread is lovely and moist and tender and delicious. The original recipe used dill seeds. But I couldn't find them so I used dried dill. I don't think you would even have to use dill. Other herbs would probably work just as well.
(from Winterberry on the BBC Food Boards)
Proof 1.5 tspn of dry yeast in 1/4 cup warm water with 1 tspn of sugar. Beat 1 egg and add 1 dry dill to taste, 1 cup of room temperature cottage cheese, 1 tbspn of chopped onion, 1 tbspn of melted butter, 1/4 tspn of baking soda, 1 tspn salt and 2 tbspn sugar (less 1 tspn as it was added to the yeast mix). Mix and add yeast mix. Add 21/4 cups plain flour and mix to a stiff dough.
Leave to rise for 1 hour. Put dough into a buttered and floured loaf tin and leave 20-40 minutes to rise again. Bake in 200C oven for 40-50 minutes.