Cottage cheese dill bread

Yield: 1 Servings

Measure Ingredient
¼ To 1/2 cup warm water
2 tablespoons Sugar
1 pack Active dry yeast
2¾ cup All-purpose flour
1 tablespoon Instant minced onions
1 tablespoon Butter or margarine
2 teaspoons Dried dill weed
1 teaspoon Salt
¼ teaspoon Baking soda
1 cup Creamed cottage cheese, room temperature
1 Egg, beaten

Makes 1 loaf

Vegetable oil or melted butter or margarine Combine ¼ cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, onions, butter, dill weed, salt and soda into work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Combine cottage cheese and beaten egg. Pour evenly over flour mixture.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in just enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly greased surface. Shape into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or pat dough into a circle about 8 inches in diameter.

Brush with oil and let stand in warm place until almost doubled, about 45 minutes.

Heat oven to 350 F. Bake until evenly brown, 35 - 45 minutes.

Remove from cookie sheet. Cool on wire rack.

Food Processor Bread Book From the collection of Jim Vorheis

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