1 c Cottage cheese
2 tb Sugar
1 tb Onion flakes
1 tb Fresh dill weed; dill seed
1 ts Salt
1/4 ts Baking soda
2 Egg beaters 99% egg
-substitute
1 pk Yeast; not instant
2 1/2 c Bread flour
1/2 ts Diet margarine;
-(Fleischman’s)
–brush on after baking
Have eggs at room temperature. Heat the cottage cheese until barely warm
to touch, about 110 degrees. Mix the cottage cheese in large bowl along
with sugar, onion, dill, salt, baking soda, eggs and yeast.
Add flour, 1/2 cup at a time, to make a stiff batter. Beat well after
each addition with an electric mixer flat beater, or use a wooden spoon if
mixing by hand. Since this is a heavy batter, not a dough, it will not be
kneaded.
Cover the dough with plastic wrap and let rise in warm place for 1 hour
or more. Remove the plastic wrap and stir down the batter with 20-25 strong
strokes. Spoon the batter into a greased 1-1/2 quart casserole dish. Cover
with wax paper and leave until the batter doubles in size, about 45
minutes. Keep the waxed paper from touching the batter or it may collapse
when the paper is pulled away. Bake in a PREHEATED 350-degree oven for
40-45 minutes or until deep brown and crusty. Test with a wooden toothpick
and if it does not come out clean, then bake 5-8 minutes longer.
Remove bread from oven and immediately brush with the margarine.
Sprinkle with salt if desired. You might use coarse salt as an interesting
variation.
Yields
10 Servings