Dilled Wheat Bread, Home Depot and Me
From the kitchen of One Perfect Bite...I needed to make bread today. I've found that kneading is a great way to establish some type of equilibrium when I'm really angry, and I certainly am that today. We have had to delay our move for another week because Home Depot has not honored the terms of the agreement they made with us. The floors in our new home are all being replaced and the installation of the hardwood and carpet was supposed to have started on Monday. That didn't happen, and worst still, these folks who pride themselves on customer service have been cavalier about their scheduling error. The closing on three properties, along with scheduling of painters, tilers and movers were arranged around that date, so this has been a snafu of enormous proportion. Suffice it to say, I won't be doing any further shopping at their stores and I wanted to alert those of you who might contemplate using them for large scale construction projects, that, in my opinion, their promises and written agreements aren't worth the paper they are written on. Now on to the bread! This is a Scandinavian bread that is wonderful to use for sandwiches, particularly those that are made with fish or pork products. The loaf is well-flavored, hearty and stays moist for days. It is easy to make and I know that those of you who try it will be pleased. Here is how the bread is made.
Dilled Wheat Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon dried minced onion
2-1/4 teaspoons active dry yeast
2 teaspoons dill weed
1 teaspoon salt
1 cup cream-style cottage cheese
1/2 cup water
1 tablespoon butter
1 egg
2 teaspoons butter, melted
Coarse salt, optional
Directions:
1) In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, sugar, onion, yeast, dill and salt.
2) In a small saucepan, heat cottage cheese, water and 1 tablespoon butter to 120 to 130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
3) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4) Punch dough down. Shape into a loaf. Place in a greased 8 x 4-inch loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
5) Preheat oven to 375 degrees F.
6) Bake for 25-30 minutes or until golden brown. Remove to a wire rack. Brush with melted butter; sprinkle with coarse salt if desired. Yield: 1 loaf (12 slices).
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