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Dill
Bread
| 2 c. flour
2 tsp. sugar 1 tsp. salt 1 T minced onion 2 T dill weed ½ tsp. baking soda 1 tsp. butter, softened 1 package yeast ¼ c. water 1 c. cottage cheese, at room temperature 1 egg Put flour in a small bowl, and set aside. In a large bowl, put ¼ cup of the flour, add sugar, salt, onion, dill, soda and yeast. Add butter and water. Beat on medium speed for 2 minutes. Add cottage cheese and ½ of remaining
flour and beat on high speed for 2 minutes. Stir in rest of flour and mix
until sticky ball is formed. Cover and let rise 1½ hours.
Punch down, sprinkle with flour and knead roll into soft ball. Put into
a round 1½ to 2 quart casserole dish or square loaf pan. Cover and
let rise until double in size, about 2 hours. Bake in 350º oven for
30 minutes or until golden brown. Glaze with butter. Serve warm or cold.
Serves 6-8.
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