| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Breads | 4 | Servings | |
INGREDIENTS
| 1 | pk | Yeast; Active Dry |
| 1/4 | c | Warm Water(110-120 degrees) |
| 1 | c | Cottage Cheese; Creamed * |
| 2 | tb | Sugar |
| 1 | tb | Onion; Minced |
| 1 | tb | Butter; Melted |
| 1 | Egg; Large | |
| 1 | ts | Salt |
| 2 | ts | Dillseed |
| 2 1/4 | c | Flour; Unbleached Or Bread |
INSTRUCTIONS
Servings: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf.
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