KitchenAid K4SSWH Use & Care Guide - Page 58

Dill Batter Bread 2 packages active dry yeast 1/2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons butter or margarine, softened 3 tablespoons dill seed 3 teaspoons salt 1/2 teaspoon baking soda 2 eggs 1 cup whole wheat flour 3-31/2 cups all-purpose flour Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes. Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and Flat Beater to mixer. Turn to Stir Speed and mix about 30 seconds. Add eggs. Continuing on Stir Speed, mix about 15 seconds. Add whole wheat flour and 2 cups all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining flour, a little at a time, and mix until dough forms a stiff batter. Stop and scrape bowl, if necessary. Continuing on Speed 2, mix about 2 minutes longer. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Stir dough down. Place in two well-greased 81/2 x 41/2 x 21/2" baking pans or two well-greased 11/2- to 2-qt casseroles. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 350°F for 40 to 50 minutes. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 98 cal, 4 g protein, 15 g carb, 3 g fat, 15 mg chol, 298 mg sodium. 56