From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Dissolve yeast in water. Heat cottage cheese to lukewarm. Combine sugar, onion, butter, dill seed, salt, soda, egg and cottage cheese in mixing bowl. Stir in yeast. Add flour slowly, mixing with electric mixer at low speed. Cover, and let rise in warm place for about 50 – 60 minutes, or until double in size. Punch down dough, and shape into 1 large loaf or 2 small loaves. Put in greased bread pan, and let rise in warm place for 30 – 40 minutes. Bake at 350 degrees for 40 minutes. When done, brush top with soft butter and sprinkle with salt.
YIELDS: 1 large loaf or 2 small loaves
- 1 package dry yeast
- 1/4 cup warm water
- 1 cup creamed cottage cheese
- 2 Tablespoons sugar
- 1 Tablespoon dried, minced onion
- 1 Tablespoon butter
- 1 teaspoon dill seed or caraway seed
- 1 teaspoon salt
- 1/4 teaspoon soda
- 1 egg
- 2-1/4 to 2-1/2 cups flour
TO PREPARE:
Dissolve yeast in water. Heat cottage cheese to lukewarm. Combine sugar, onion, butter, dill seed, salt, soda, egg and cottage cheese in mixing bowl. Stir in yeast. Add flour slowly, mixing with electric mixer at low speed. Cover, and let rise in warm place for about 50 – 60 minutes, or until double in size. Punch down dough, and shape into 1 large loaf or 2 small loaves. Put in greased bread pan, and let rise in warm place for 30 – 40 minutes. Bake at 350 degrees for 40 minutes. When done, brush top with soft butter and sprinkle with salt.
YIELDS: 1 large loaf or 2 small loaves
