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Chive-Dill Batter Bread<\/p>\nChive-Dill Batter Bread<\/p>\n
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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.<\/p>\n
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1 pkg. or 1 scant active T. Active Dry Yeast<\/p>\n
\u00bc C. Warm Water (105-115F)<\/p>\n
2 T. Sugar<\/p>\n
1 tsp. Salt<\/p>\n
1 \u00bd dried Dill<\/p>\n
2 T. finely chopped Fresh Chives<\/p>\n
2 T. Butter<\/p>\n
1 C. lower fat Cottage Cheese<\/p>\n
1 large Egg, lightly beaten<\/p>\n
2 C. Flour<\/p>\n
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Grease a 1\u00bd-quart casserole or souffl\u00e9 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 \u00bd cup of the flour. Beat on low speed until well mixed. Add the remaining 1\u00bd 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\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bc C. Warm Water (105-115F) 2 T. Sugar 1 tsp. Salt 1 \u00bd dried Dill 2 T. finely chopped Fresh Chives 2 T. Butter 1 C….<\/p>\n