Cottage dill

Yield: 1 Servings

Measure Ingredient
½ cup Water
2 cups White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
¼ cup Cottage cheese
½ tablespoon Dry onion
½ tablespoon Dill seed
½ tablespoon Dill weed
1 teaspoon Yeast; (fast rise) -OR-
2 teaspoons Yeast; (active dry)
¾ cup Water
3 cups White bread flour
1½ tablespoon Dry milk
2 tablespoons Sugar
1½ teaspoon Salt
1½ tablespoon Butter
¾ cup Cottage cheese
1 tablespoon Dry onion
1 tablespoon Dill seed
1 tablespoon Dill weed
2 teaspoons Yeast; (fast rise) -OR-
3 teaspoons Yeast; (active dry)



This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill is best served warm from the oven or the toaster; the heat liberates the spices for a full, rich flavor.

Use small curd, low fat cottage cheese.

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular rapid bake cycles.

Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997

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