Thursday, March 4, 2010

Cottage Rye Dill Bread

Cottage Rye Dill Bread
from Shelly's Bread Cookbook

4.5 cups hot water
3/4 cup oil or melted butter
3/4 cups honey
4.5 cups cottage cheese
6 cups freshly milled white spring wheat
3 cups rye flour
3 cups freshly milled red wheat
1/3 cups dry powdered milk
6 T dill weed
6 T dry onions
6 T dill seed
2 T salt
2 T dough enhancer
1/3 cups gluten
5-6 T SAF yeast
8-10 cups additional white spring wheat flour

In Bosch bowl, add all the ingredients with yeast on top, except last amount of flour. Pulse, until flour is completely moistened. Turn off machine and sponge for 15-20 minutes.
Turn Bosch machine back on to speed 1 while adding the additional flour until bowl cleans the sides of bowl. Turn to speed 2 and knead for 3-5 minutes.
Divide dough into 6 equal parts. Form into ball. Let rise in greased loaf pan. Bake 350 for 30-35 minutes.

As I said in another post, I am not a fan of rye bread. However, I did like this bread. I think it was the onions and cottage cheese that made the difference. It made the loaf have a cheese/onion flavor as opposed to only the dill flavor which is the herb that gives rye its namesake.

This is a perfect bread for the Rubin sandwich. I am a fan of rye for this type of sandwich!

Have you ever been to the Carnegie Deli in NYC? They have a great Rubin sandwich and fabulous cheese cake! They stack the sandwich about 4" high and about 6" long! One sandwich was enough to feed two! What can I say about the cheese was to die for! Yum! The deli really is a hole in the wall but worth going too. It is a big tourist spot with great food. :)

So how do you use/love your rye bread?....

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