1 pk Dry yeast 1 ts Salt
1/2 ts Sugar 1 c Small curd cottage cheese
1/4 c Very warm water -warmed slightly
1 Egg 1/4 ts Baking powder
1 tb Dried instant onions 2 1/2 c Flour
1 tb Butter or margarine Melted butter
2 ts Dillweed
Grease a 1-quart baking dish.
Sprinkle yeast and sugar over very warm water in 1-cup glass
measure. Stir to dissolve yeast. Let stand until bubbly, about 10
minutes.
Beat egg slightly in large bowl. Add dried instant onions, butter,
dill- weed, salt, cottage cheese and baking powder; beat until well
blended. Stir in yeast mixture until well blended. Stir in enough of
the flour to make a soft dough. Place dough in prepared baking dish.
Cover with buttered wax paper and a towel. Let rise in warm place
away from drafts until doubled in bulk, about 1 hour.
Bake in preheated moderate oven (350) for 60 minutes or until loaf
sounds hollow when topped with fingers. Turn bread out onto wire
rack. Brush with melted butter and sprinkle with salt. Serve warm
Makes 1 loaf (12 slices).
Per slice, 134 calories, 3 g fat.
Pat Empson 05/25 09:57 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG
Yields
12 servings