| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Dilly Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 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
  1. Dissolve yeast in warm water.
  2. 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.
  3. Stir and turn into a loaf pan. Let rise until doubled.
  4. Bake at 350*F for 40 to 50 minutes. Brush with butter and sprinkle with salt.

Makes 1 loaf.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating