HOW TO WRAP A ROUND LOAF OF BREAD RECIPES

Steps:

• Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
• Add the water and stir with a wooden spoon until the dough is mixed well.
• The dough will be quite sticky and shaggy looking, but that's OK.
• Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
• Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
• Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
• With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
• Take the hot pot from the oven and gently place the dough into the pot.
• Cover with the lid and return to the oven and bake for 30 minutes.
• Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
• Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 350°. Bake until crust is golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.