Dill
Bread
1/2 C. Whey
1 T. Yeast
2 C. Ricotta
2 T. Butter
4 T. Sugar
1 sm. Onion, minced
2 tsp. Dill weed
2 tsp. Dill seed
2 1/2 tsp. Salt
1/2 tsp. Baking soda
2 Eggs
1/2 C. Wheat germ
5-6 C. Flour
Heat the whey to luke warm and place in a large mixing
bowl. Dissolve the yeast in the whey. Place the Ricotta and
the butter in a microwave safe bowl and heat in the microwave
until the butter just melts (about 1 1/2 to 2 minutes on
high); be sure to stir it occasionally.
To the yeast mixture add the sugar, onion, dill weed & seed,
salt, baking soda and eggs. Mix until combined. Add the wheat
germ and the Ricotta, and mix well. Add 1 1/2 cups of the
flour and beat on medium for 5 minutes. Slowly add another 1
1/2 cups of flour. Now switch to the dough hook and continue
to slowly add enough of the remaining flour to create a fairly
stiff dough. I use a heavy duty KitchenAid mixer when making
this bread. If you have a “weaker” mixer, you may have to
finish adding the rest of the flour by hand. Turn the dough
out onto a floured board and knead until the dough springs
back when you poke it (5 to 10 minutes).
Place the dough in a greased bowl, cover and let rise until
doubled, about 1 1/2 hours. Punch down, knead briefly and
divide in half. Shape the dough into smooth loaves and place
in greased loaf pans. Cover and let rise until doubled, about
an hour. To be honest, I rarely time the risings; I tend to
just keep an eye on the loaves until they look right.
Bake in a preheated oven at 350° for about 50 minutes.
When the bread is done, turn it out of its pan and let it
cool on a wire rack. Cut yourself off a piece and eat it while
it’s still warm
