Cottage dill
1 Servings
Ingredients
| Quantity | 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) |
Directions
FOR 1-POUND LOAF
FOR 1½-POUND LOAF
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