Buttermilk Cottage Dill Bread {Recipe} {BOM}

Cottage dill bread has always been a favorite of mine, and I recently came up with a new recipe that adds buttermilk, replaces the dill seed found in many recipes with fresh dill, and adds whole wheat flour for flavor, texture, and nutrition. I made it last weekend and was really pleased with the results. It’s delicious fresh from the oven, and I think it would make great croutons for stuffing, too.

I began by heating buttermilk, cottage cheese, and butter.

Once the butter had melted, I mixed in onion, dill, and sugar.

I stirred the dry ingredients together in the bowl of my Kitchen Aid mixer, then added the cottage cheese mixture. This makes a very slack, sticky dough. I put the dough in a well-oiled bowl to rise.

The dough more than doubled in size in an hour.

I deflated the dough, shaped it, and put it in buttered loaf pans for a final rise.

After half an hour, the loaves were ready to bake.

A little melted butter brushed on the loaves after they came out of the oven left them soft and shiny.

I let the loaves cool for a bit, then sliced into them. The crumb was soft and fragrant, and the bread was delicious, tasting of dill and onion, and with a slight tang from the buttermilk and cottage cheese. This bread will be making frequent appearances in my house from now on.

Buttermilk Cottage Dill Bread

Ingredients

  • 1/2 cup buttermilk
  • 2 cups small curd cottage cheese
  • 5 tablespoons unsalted butter, divided, at room temperature
  • 1/3 cup finely chopped fresh dill
  • 1/4 cup minced onion
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon instant yeast

Directions

  1. Heat the buttermilk, cottage cheese, and 2 tablespoons butter in a medium saucepan until butter is just melted. Stir in the dill, onion, and sugar.
  2. Stir together salt, baking soda, all-purpose flour, whole wheat flour, and yeast in bowl of electric mixer. Add cottage cheese mixture and mix on low speed with paddle attachment to form soft dough, about 1 minute.
  3. Scrape down sides of bowl, then switch to dough hook and mix on medium speed for about 5 minutes. Stop mixer and scrape bowl once or twice while mixing. The dough will be very sticky.
  4. Using a flexible bench scraper, scrape the dough into a bowl greased with vegetable oil or cooking spray and turn to oil top of dough. Cover with plastic wrap and let dough rise in warm place until doubled in bulk (about 1 hour).
  5. Grease 2 loaf pans with about 1 tablespoon butter each. Deflate the dough, divide into 2 pieces, and shape loaves. Place dough in pans, cover, and let rise for 30 minutes in a warm place. Meanwhile, preheat oven to 350˚F.
  6. Bake bread for 30 to 35 minutes or until top is a deep golden brown and the loaf sounds hollow when tapped.
  7. Melt remaining tablespoon of butter. Immediately after removing loaves from oven, brush tops with melted butter.
  8. Cool loaves in pans on rack for 10 minutes. Remove from pans and cool on rack. Serve warm or at room temperature.

 Makes 2 loaves.

This recipe is the November BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group.

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Pumpkin Dinner Rolls {BOM}

It’s October, so naturally the BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group would be something featuring pumpkin. However, unlike the very pumpkiny Pumpkin Gingerbread we made a few years ago at this time, the pumpkin in these dinner rolls is there more for texture and color than flavor. In fact, several of the bakers reported not tasting any pumpkin in the rolls at all. My friend Kayte, avowed pumpkin hater, made these rolls and loved them.

I found the recipe here. I made a few changes to the recipe. I used my yeast conversion chart to convert the active dry yeast called for in the recipe to instant yeast and ended up cutting back the amount of yeast in the recipe, as it seemed like way too much to me. I substituted bread flour for the flour. And I reworked the mixing instructions to make the dough in my Kitchen Aid mixer.

Pumpkin Dinner Rolls

Makes 24 rolls (Adapted from Peter Reinhart)

Ingredients

  • 6 cups bread flour
  • 2 1/2 tablespoons instant yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup lukewarm milk
  • 6 tablespoons butter, at room temperature
  • 1 cup canned pumpkin
  • 2 eggs, at room temperature

Directions

  • Stir together flour, yeast, sugar, and salt in electric mixer bowl. Add remaining ingredients and mix on low with paddle attachment until well mixed, approximately 1 minute.
  • Switch to dough hook and knead on low speed for 5 minutes, adding flour or water, as necessary, to achieve a smooth, elastic dough that is tacky, but not sticky.
  • Place dough in large oiled bowl and turn dough to oil top. Cover bowl with a clean, lint-free towel and allow dough to rise in warm place until doubled, approximately 1 1/2 hours.

  • Turn dough out onto lightly floured board or Silpat. Divide dough in half, then divide each half into 12 pieces.

  • Working with one piece of dough at a time, roll the dough under your palms into a rope approximately 10-12 inches long.

  • “Tie” the dough rope into a knot. (For detailed shaping instructions, click here.)

  • Place the rolls on a baking sheet lined with parchment paper or Silpat. Cover pan and let rolls rise until nearly doubled, approximately 1 hour.
  • Preheat oven to 350-degrees F. Just before baking, brush the rolls with egg wash (1 egg beaten with a pinch of salt).
  • Bake the rolls for about 16-18 minutes, or until golden and baked through.

  • Serve hot from the oven, plain or with butter, honey butter, or pumpkin butter.

These rolls were absolutely delicious — softy, yeasty, and as good as any dinner roll I’ve ever eaten. I baked one pan on the day I made the dough and refrigerated the other pan for a few days before baking. Both batches came out great.

These rolls will be appearing on my table for Thanksgiving this year and for many years to come. Give them a try; I’d be willing to bet they’ll be on your Thanksgiving table, too.

Simple Milk Loaf {Recipe} {BOM}

The January BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers Group is a recipe that many of my baking acquaintances make on a regular basis. In fact, several of them bake this bread weekly as their everyday sandwich bread. I was excited to try this recipe and actually  made it twice — once in a regular loaf pan and a second time as a double recipe in a pain de mie pan.

Milk Loaf Proofed in Pan

 

Pain de Mie Milk Loaf

 This is a delicious bread that’s great for toast, sandwiches, grilled cheese, and French toast. It’s nothing fancy, but it’s perfect for a daily bread.

Simple Milk Loaf

Ingredients:

1/2 tsp instant yeast
12 oz whole milk, at room temperature, plus extra for brushing
3/4 oz golden or maple syrup, or honey
9 oz plain white (all-purpose) flour
9 oz strong white (bread) flour
1 ¼ tsp fine sea salt
1 oz unsalted butter, melted and cooled slightly
olive oil, for greasing
flour, for dusting

Method:

1. Simple mixing method: place all ingredients in bowl of mixer. Mix with dough hook until it comes together in a shaggy mass. Cover the bowl and allow dough to rest for ten minutes. Mix on low for ten seconds. Cover bowl and allow to rest for ten minutes. Continue with step 6.

2. Traditional mixing method: Place the yeast, milk and syrup into a large bowl and whisk together.

3. Add the flour and salt and mix with your hands to bring together as a soft, sticky dough.

4. Pour over the warm melted butter and mix this into the dough with your hands, then cover the bowl and leave to stand for ten minutes.

5. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and rest for a further ten minutes.

6. Repeat this ten-second kneading and resting process every ten minutes twice, then allow the dough to rest for 30 minutes.

7. Grease a deep 5×8-inch loaf tin and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with a cloth and leave to rise for one and a half hours, or until almost doubled in height. About 20 minutes before the bread has finished rising, preaheat the oven to 410°F.

8. Brush the top of the loaf with a little milk and place into the preheated oven to bake for 15 minutes, then reduce the heat to 350°F and bake for a further 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin.

9. Remove from the tin and cool on a wire rack.

English Muffin Bread {BOM} {Recipe}

The Facebook Artisan Bread Bakers December BOM (Bread-of-the-Month) was English muffin bread, a simple loaf bread. This bread is easy to mix up and requires only one rise, in the pan.

The recipe was inspired by a recipe on the King Arthur Flour website. Here’s my version:

English Muffin Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil
• cornmeal, to sprinkle in pan

Directions:

1. Whisk together the flour, sugar, salt, baking soda, and yeast in a large mixing bowl.
2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid should be hotter than lukewarm, but not so hot that it would scald you.
3. Pour the hot liquid over the dry ingredients in the mixing bowl.
4. Beat at high speed for 1 minute, or mix thoroughly with a dough whisk or sturdy spoon. The dough will be very soft.
5. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
6. Scrape the dough into the pan, leveling it in the pan as much as possible.
7. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan, about 45 minutes to 1 hour. When the dough is almost finished rising, uncover the dough and preheat the oven to 400°F. 
8. Bake the bread for 20 to 22 minutes, until it is golden brown and its interior temperature is 190°F.
9. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Makes 1 loaf

This is a simple, delicious bread that is perfect for toast, grilled cheese sandwiches, and French toast