Categories: Breads, Pat
Servings: 12
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, dillweed,
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.
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