You may also like
Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 1 c. small curd creamed cottage cheese
- 1 Tbsp. squeeze oleo
- 1 egg
- 1/4 c. warm water
- 1 tsp. salt
- 2 Tbsp. sugar
- 1 Tbsp. squeeze oleo
- 1 pkg. dry yeast
- 2 tsp. dill seed
- 1 Tbsp. dehydrated grated onion
- 1/4 tsp. baking soda
- 2 1/2 to 2 3/4 c. flour
Method
- Heat to lukewarm the cottage cheese with 1 tablespoon squeeze oleo.
- Dissolve dry yeast in warm water.
- Then add egg, dill seed, onion, salt, sugar, baking soda and squeeze oleo and mix. Add next the flour.
- Mix until able to knead on floured board. Knead 10 minutes, sprinkling flour on board if necessary until velvety smooth.
- Put in a greased bowl, turning upside down to butter the underside.
- Cover with towel and let rise in warm place until double in bulk, about 1 1/4 hours.
- Punch down and shape into 2 loaves (8 1/2 x 4 1/2-inch) bread pans and let rise again until double in size.
- Bake at 350° for 25 minutes.
