Idiomas disponibles
Idiomas disponibles
Artisan
Dill
Loaves
The "herb deccmpage" teHmiqlw <tetaited m this recipe creates beau@d,
q_owy loaves. It vmF"
be used ,ith
many <t_fferentherbs cm any d_ape, _ize or recipe cCbread dough a_ ,ell.
1 tablespoon
active dry yeast
2 teaspoons
sugar
14 cup warm
water
(110
11S ° F)
1 cup loxs fat cottage
cheese,
room temperature
1"2 cup tinel F chopped
red onion
2 tablespoons
chopped
fl'esh dill
2 teaspoons
dried
dill seed
I egg, lightly beaten
I teaspoon
salt
2 21"2 cups all purpose
flour
e_
xsash: 1 egg + 1 tablespoon
xsater, beaten
large sprigs of flesh dill, x_holc
In a large mixing bowl, dissolve
tile yeast and sugar in warm water.
|et
stand until
fl)amy. Using tile dough hook attachment
on setting
€_1, mix in cottage
cheese,
onion, h'esh dill, dill seed,
1 egg, salt and 2 cups of flour. Gradually
mix in another
lg
1,2 cup flour or until a sott dough forms.
(ontinue
mixing fi)r approximately
3 5 minutes
or until tile dough
is pliable and elastic:. Place dough
in an oiled bowl,
cover with plastic: wrap and allow to rise until double
in bulk, about
1P2 hours.
I)ivide dough
into 2 pieces.
Shape each piece into a smooth
round.
Place each
round
onto a large, oiled baking sheet.
Brush heavily with egg wash. Gently apply
whole dill sprigs to tile tops of tile loaves (they will stick to file e_
glaze). Brush
egg wash over tile dill sprigs again, making
sure that tile dill sprigs are adhering
to
tile loaves. Allow loaves to rise for an additional
30 45 minutes.
Balce loaves at 375 ° F (Convect
Balce 350 ° F) fi)r 25 27 minutes,
or until a ther
mometer
inserted
into tile center
reads 190 ° F. Cool slightly before
slicing.
Serves
12 per ]o(f
15
