Dill Batter Loaf

Let's Cook

1. Step 1.

   Combine in a large bowl or in a stand mixer fitted with the paddle attachment: 3 cups (375g) all-purpose flour; ½ cup finely chopped green onions; ½ cup chopped dill; 1 envelope (2 ¼ teaspoons) instant yeast; 1 teaspoon salt

2. Step 2.

   Mix briefly to combine. Add: 1 cup (235g) cottage cheese; ½ cup (120g) water or buttermilk; 1 large egg; 2 tablespoons (25g) olive oil

3. Step 3.

   Mix, on low speed if using a mixer, until the dough comes together. If using a mixer, remove the paddle and attach the dough hook. Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

4. Step 4.

   Grease a 9 × 5-inch loaf pan. Form the dough into a loaf for pan-baking and place seam side down in the pan. Cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

5. Step 5.

   While the dough rises, preheat the oven to 350°F.

6. Step 6.

   If desired, brush the top of the loaf with: (1 egg, lightly beaten, or 1 tablespoon butter, melted)

7. Step 7.

   Sprinkle lightly with: (½ teaspoon flaky sea salt)

8. Step 8.

   Bake until the crust is deep golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Immediately turn the loaf out of the pan onto a wire rack to cool completely.