Monday, December 7, 2009
Oh baby this bread is goooooooooood! We made it for Thanksgiving dinner. It uses onion soup mix, which is full of great hearty flavor. Lipton's makes a perfect onion soup mix and I think they come two packets to a box. So, if you make the Spinach Kugel I posted a few months ago, you can use one onion soup packet for that, and the other for this delicious bread. The recipe calls for dill, but in the crazy kitchen chaos hours before Thanksgiving dinner, we couldn't find dill in the spice cupboard so we skipped it. I made the bread again last night and did use dill in it, and holy mother of breadgoodness, it adds wonders to an already spectacular loaf! So with or without dill, this bread is a keeper.
After Thanksgiving was over, the leftover loaf made a great sandwich with some swiss cheese, lettuce, and avocado. Yum! And did you notice in the title that it's no-knead? That means no pulling out the pastry board, dirtying extra dishes, and putting your fists into it. Easy breezy yeast bread!
No-Knead Onion Bread
Recipe by Marlene Sorosky in Easy Entertaining with Marlene Sorosky
Note from author: Lots of onion soup mix and dill lace this tender, even-grained peasant loaf. A perfect partner to heaty soups and entrees.
1/4 cup warm water (110 to 115 degrees)
1 package dry yeast
1/4 teaspoon sugar
1 cup small curd cottage cheese
2 tablespoons butter or margarine, cut into small pieces
3 tablespoons honey
3 tablespoons dry onion soup mix
1 tablespoon dried dillweed
1/4 teaspoon baking soda
3/4 teaspoon salt, or to taste
1 egg, lightly beaten
2 1/2 cups bread flour
1 egg mixed with 1 teaspoon water for glaze
Butter for serving, if desired
Pour water into a large bowl. Stir in yeast and sugar; let sit 5 minutes or until foamy. In a medium saucepan, heat cottage cheese, butter or margarine, honey and onion soup mix until buter melts and mixture is warm to the touch. Stir in dill, baking soda, salt and egg. Stir into yeast mixture. Stir in flour; the batter will be stiff. Cover with a piece of oiled plastic wrap and a damp towel. Set in a warm place and let rise 1 hour or until doubled in bulk. Punch dough down and place in a well greased 9x5x3-inch loaf pan. Cover and let rise 1 hour.
Preheat the oven to 350 degrees. Brush the top of the loaf lightly with egg glaze. Bake for 30 to 40 minutes or until the top is browned. Remove from oven, immediately go around edges with a knife and invert loaf. Turn right side up and cool on rack. Serve with butter, if desired.
*The bread may be wrapped in foil and stored at room temperature up to 2 days or frozen.
Makes 1 loaf.
Step-by-Step in Pictures
Combine cottage cheese, butter, honey, and onion soup mix and heat until butter is melted...
Stir in dill, baking soda, salt, and egg...
Add this warm cottage cheese mixture to the yeast, water, sugar mixture...
Add flour. Dough will be stiff...
Cover and let sit about one hour until doubled in size...
Pat into greased loaf pan. Let rise again until doubled in size, then brush with egg wash...
Bake at 350 degrees F for about 40 minutes...
Remove from pan, turn over, and tap the bottom to listen for a hollow sound, which indicates it's done.
Turn it over again so it is right side up and let cool...
Slice and serve!