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
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.
Yields
1 Servings