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---------- Recipe via Meal-Master (tm) v8.02
Title: DILL COTTAGE CHEESE BATTER BREAD
Categories: Breads, Pat
Yield: 12 servings
1 pk Dry yeast
1/2 ts Sugar
1/4 c Very warm water
1 Egg
1 tb Dried instant onions
1 tb Butter or margarine
2 ts Dillweed
1 ts Salt
1 c Small curd cottage cheese
-warmed slightly
1/4 ts Baking powder
2 1/2 c Flour
Melted butter
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.
Pat Empson 05/25 09:57 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
05/25 10:09 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON
(PFXX29A) SUBJECT: R-MM-MIXED BAG
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