| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs, Grains |
|
Breads, Cheese, Vegetables |
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
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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