| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Baltimore | Bread machi, Bread maili | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 2 | tb | Sugar |
| 1 | tb | Dried onions; minced |
| 2 | ts | Dill Seed |
| 2/3 | ts | Salt |
| 1/4 | ts | Baking Soda |
| 2 | ts | Yeast |
| 1/4 | c | Water |
| 1 | tb | Butter or margarine |
| 1 | Egg | |
| 1 | c | Creamed cottage cheese |
INSTRUCTIONS
The 2.5 C flour is kinda odd, but it was half of the published 5 C. I show 2 tsp yeast because most machines use a little more than the Hitachi and I use a little extra on the "rapid" setting. The bread is quite good. I've avoided dill bread probably because of my brain associating it w/ dill pickles, but I remember my mother making this when I was a kid. It was recently re-published in the the Baltimore_Sun, so I gave it a try. Also, I ignored all instructions about heating things on the stove and cooling back down etc.. Just Nuked the cottage cheese for a few seconds to take the chil off. > From: Jim Carey <JCAREY@cykick.infores.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : 1960 Pillsbury Bake-off winner
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