INGREDIENTS

INSTRUCTIONS

In the bowl of an electric mixer, gently combine the yeast, 1/4 cup
flour and water. Let sit until foamy, about 10 minutes. Meanwhile,
place the cottage cheese in the top of a double boiler full of
boiling water, and stir until warm to the touch, or microwave until
warm. Add the melted butter to the yeast mixture, and mix on medium
speed for 2 minutes.
Add the warmed cottage cheese, baking soda, sugar, salt, dill seed,
onion, snipped dill, egg, and the remaining dry flour to the yeast
mixture, and mix on high speed to make a stiff batter, about 3
minutes. Scrape down the sides of the bowl, cover, and set batter
aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
Spray an 8-inch cast-iron skillet generously with vegetable cooking
spray, and set aside. Scrape out the batter, and pour it into the
skillet. Spray plastic wrap with cooking spray, and place over the
dough, pressing down on the wrap to even out the top of the dough.
Lift the plastic wrap so it is not touching the surface of the dough,
and let the dough stand in a warm place until doubled, about 25
minutes.
Heat the oven to 350 degrees. Remove the plastic wrap, transfer the
dough to the oven, and bake until golden brown, about 35 to 40
minutes. If the bread begins to get too dark, cover it loosely with
aluminum foil. Remove the pan from the oven, and transfer to a wire
rack to cool. Serve the bread warm, cut into wedges.
Makes 8 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 176 Calories (kcal); 2g Total Fat; (11% calories from
fat); 8g Protein; 31g Carbohydrate; 5mg Cholesterol; 555mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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