California dip bread (abm)*

Yield: 1 Loaf

Measure Ingredient
1 pack Yeast
3⅓ cup Flour
¼ teaspoon Baking soda
1 Egg
¾ cup Cottage cheese
¾ cup Sour cream
3 tablespoons Sugar
1½ tablespoon Butter
¼ cup Water
1 Envelope Lipton's Onion

Slightly warm the next 6 ingredients and pour into pan. Select white bread and push 'start'.

NOTE: I have made this recipe manually, and it's fabulous. I used an entire envelope of Lipton's Recipe Secrets (Onion), and did the following:

Dissolve the yeast in ¼ warm water in the bottom of large mixing bowl. Add the butter, egg, sour cream, and cottage cheese (all slightly warmed) and mix well. Stir in the soup mix and the sugar, and lastly the baking soda, mixing all well. Add the flour about 1 cup at a time, mixing thoroughly - after last addition, start using you hands to mix and knead. Knead well (about 10-15 minutes) until dough is elastic (my dough was too sticky and I ended up adding a little additional flour). Let rise until double (about 1½ hours) in a lightly greased bowl (<-- important! I didn't grease the bowl and it got sticky on the bottom); punch down and knead lightly. Place dough in greased baking container of choice, and let rise again until double again (about another 45 minutes). Bake at 350 degrees for 40-45 minutes, or until cake tester comes out clean. Remove from pan immediately and cool completely on cooling rack. This recipe made enough for 1 loaf in my breadcrock (about ¾ of the dough), and the remaining ¼ made 2 mini-loaves. The mini-loaves, however, only bake about 15 minutes or so. Would probably produce two regular-sized loaf pans of bread. Would be excellent with deli meats or used grilled for other sandwiches! The mini-loaves or a decorative tube pan would turn it into wonderful cocktail bread. Tastes like a very moist, slightly sweet double-onion bagel. I am anxious to use this same recipe and experiment with other soup mixes!!

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