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SERVES 8 , 1 round loaf
1/4 ounce yeast
1/4 cup lukewarm water
1 cup cream-style cottage cheese, at room temp
2 tablespoons sugar
2 tablespoons melted butter
1 tablespoon dill seeds
1 tablespoon fresh dill (optional)
1 teaspoon salt
1/4 teaspoon baking powder
2 eggs, beaten
2 1/4-2 1/2 cups flour
soft butter
1. Dissolve the yeast in water in bowl and let stand for 3 minutes.
2. Add the next six ingredients [including the baking powder] Beat until well blended.
3. Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until
double in bulk about 1 hour.
4. Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
5. Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet
into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid.
and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
6. If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top:
Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
7. To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
8. Serve hot or cold.
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