| 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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