Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.