Friday, June 8, 2012

Gluten Free Cottage Dilly Bread

1/2 cup warm water
1 tablespoon yeast
1 teaspoon honey

2 1/2 cups Better Than Wheat flour blend
1 1/2 tsp xanthan gum
2 Tablespoons Honey
1/2 teaspoon baking soda
2 tablespoons fresh dill, minced or 2 teaspoons dried dill weed
2 tablespoons dried minced onion

1 cup small curd cottage cheese
2 eggs
2 tablespoons butter or coconut oil
1 teaspoon pure apple cider vinegar

1 tablespoon melted butter for basting bread

Before baking preheat oven to 375 degrees.

Mix together the warm water, yeast and honey.  Set aside until foamy.

In a mixing bowl combine flour, xanthan gum, salt, honey, baking soday, dill and onion.  With mixer on low speed slowly pour in yeast mixture.  Add cottage cheese, eggs, melted butter and vinegar.  Beat on high speed for 2-3 minutes.

Oil 7 or 8 inch round casserole dish with butter or coconut oil.  Spread batter evenly into pan.  Make 2-3 slashes in top of bread.  Cover with dry towel and rise for 1 1/2-2 hours.  Baste with melted butter. 

Bake for 60 minutes.  Cover with foil the last 15 minuts to prevent over-browning.  Allow bread to cool for at least 30 minutes before slicing.

This bread would make a great MEATLESS MONDAY meal made into cheese sandwiches and our Tomato Basil Soup.

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