Chive And Dill Batter Bread

Pour the warm water into a large mixing bowl and dissolve in it the sugar and the yeast. While they dissolve, heat the cottage cheese in a large saucepan until the chill is off. When it has warmed slightly, add the chives, dill, eggs, salt, baking soda, and flour. Mix this all up and add it to the yeast mixture, making sure that it is all well blended.

The next part, the rising or proofing, takes time, but it's the yeast that's doing all the work. You can determine how long it will take by where you put the dough. If you want the yeast to work quickly, say in 1 1/2 hours, put your bowl somewhere warm and cozy (75 to 85 degrees). If you want the yeast to work slowly, say all day while you're at work, put the dough somewhere cool (55 to 65 degrees) or in the refrigerator. Make sure your dough is covered so it doesn't dry out, and then go away and do whatever you have to do.

About an hour before you want to serve your bread, stir it down and pour it into two small, lightly greased casserole dishes or 4 1/2- by 8 1/2-inch bread pans. Cover and let them rise again, this time for 3/4 to 1 hour. (If the dough is cold, the loaves may take a bit more time to rise.)

About 15 minutes before you want to bake your bread, preheat your oven to 350 degrees. Bake the loaves for 30 to 35 minutes or until they're brown and crusty.

Source: Sent to me by my cousin (no idea where she got it)