| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tried and t, Breads, Yeast |
32 |
Servings |
INGREDIENTS
| 3 |
pk |
Yeast |
| 1 |
c |
Water |
| 1 |
tb |
Sugar |
| 2 |
c |
Lowfat cottage cheese |
| 1 |
c |
Nonfat yogurt |
| 3/4 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
pk |
Onion soup mix |
| 1 |
c |
Rye flour |
| 2 |
c |
Whole wheat flour |
| 1 |
c |
Oat bran |
| 4 |
c |
Flour |
INSTRUCTIONS
Add yeast to sugar and water. Combine cottage cheese, yougurt,baking soda,
salt and onion soup mix.(For a stronger onion flavour use 2 packages onion
soup.) Stir until blended.
Add the yeast mixture and blend. Combine rye, wholewheat and oat bran. Add
to cheese mixture and blend well. Add enough of the remaining flour to make
a stiff dough.
Turn out onto a floured board and knead until no longer sticky. Place in a
lightly oil bowl turning to grease top.
Cover and let rise until double. Punch down dough and lightly knead. Let
rest 10 mins. Shape into 2 loaves and place in lightly oiled pans.
Cover and let rise until double. Meanwhile heat oven to 350 degrees. Bake
for 40-45 mins until nicely browned and hollow sounding when the bottom is
tapped.
Makes 2 large loaves.
Recipe By : Carol
Posted to MasterCook Digest V1 #184
Date: Mon, 11 Nov 1996 12:52:52 +0000
From: Carol Floyd <c.floyd@sauron.globalx.net>
NOTES : This makes a heavy moist bread. Very good toasted. Almost a meal by
itself.
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