A moist, yeast-risen bread made with cottage cheese and flavored with dillweed. A dilly of a bread!
1 (1/4-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup cottage cheese
1 tablespoon dried onion flakes
2 teaspoons dillweed
1 large egg, beaten
2 1/4 cups all-purpose or bread flour
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 tablespoon butter
1/2 teaspoon salt
- Dissolve yeast in warm water.
- Heat cottage cheese to lukewarm. Mix together the yeast mixture, the cottage cheese, dried onion flakes, dillweed, and beaten egg. Sift together flour, salt, baking soda, and sugar. Mix gradually into the cottage cheese mixture. Let rise in a warm place, covered, until doubled in size, about 1 hour.
- Stir and turn into a loaf pan. Let rise until doubled.
- Bake at 350°F (175°C) for 40 to 50 minutes. Brush with butter and sprinkle with salt.
Makes 1 loaf.