• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chive and Dill Batter Bread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1/2 c Warm water
  • 2 tb Sugar
  • 1 tb Or packet active dry yeast
  • 2 c (1pint) lowfat cottage
  • -cheese
  • 1/2 c Chopped chives (onions or
  • -scallions)
  • 1 Heaping tbsp dill weed, or
  • -seeds
  • 2 Eggs
  • 2 ts Salt
  • 1/2 ts Baking soda
  • 1 c Stone ground whole wheat
  • -flour
  • 3 c Unbleached all purpose flour


There are particular batter breads that have become very popular over the
years and this is one of them. Its full of dill, chives, and lowfat cottage
cheese, and contains no other fat at all. But it's so moist and chewy,
you'd never think of eating it with butter.

Pour the warm water into a large mixing bowl and dissolve in it the sugar
and the yeast. While they dissolve, heat the cottage cheese in a large
saucepan until the chill is off. When it has warmed slightly, add the
chives, dill, eggs, salt, baking soda, and flour. Mix this all up and add
it to the yeast mixture, making sure it is all well blended. The next part,
the rising or proofing, takes time, but it's the yeast that doing all the
work. You can determine how long it will take by where you put the dough.
If you want the yeast to work quickly, say in 1-1/2 hours, put your bowl
somewhere warm and cozy (75F-85F) If you want the yeast to work slowly, say
all day while you're at work, put the dough somewhere cool (55F-65F) or in
the refrigerator. Make sure your dough is covered so it doesn't dry out,
and then go away and do whatever you have to do. About an hour before you
want to serve your bread, stir it down, and pour it into two small, lightly
greased casserole dishes or 4-1/2x8-1/2 bread pans. Cover and let them rise
again, this time for 3/4 to 1 hour. (If the dough is cold, the loaves may
take a bit more time to rise.) About 15 minutes before you bake your bread,
preheat your oven to 350F. Bake the loaves for 30-35 minutes or until they
are brown and crusty.

Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens

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