Cottage Cheese Dill Bread: Sounds weird, tastes awesome.

Just tried my first batch of cottage cheese dill bread.  This one needed a little more finesse than the pinto bean bread, but came out beautifully.

Apparently, my kitchen was too cold for it to rise properly, but once I put it outside on the picnic table, we were in business.  It calls for 4 1/2 cups of flour, but I ended up adding almost 2 cups more to keep it from sticking when I was kneading.  Got a little nervous that it would come out tough, but it's flawless!  At least, it is in my opinion.

This bread would be AMAZING for roast beef and havarti sandwiches, with a little horseradish mayo.  I'm half-tempted to run to the grocery store.  Or would make a nice homebaked substitute for rye if you're in the mood for Ruebens.  But so far, fresh out of the oven with a little butter isn't bad either.




http://www.cookingbread.com/recipes/savory_bread/cottage_cheese_dill_bread.html