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DILL COTTAGE CHEESE BATTER BREAD

Category:    Bread
Yield:12 servings
 
      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, dill-
  weed, 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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