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Enjoy this recipe from Our Favorite Casserole Recipes.
Submitted by: from
1 env. active dry yeast
1/4 c. warm water
1 c. cottage cheese
2 T. sugar
1 T. dried, minced onion
1/4 t. baking soda
1 egg, beaten
2 T. butter, softened and divided
2 t. dill weed, divided
1-1/2 t. salt, divided
2-1/4 to 2-1/2 c. all-purpose flour
Soften yeast in very warm water, about 110 to 115 degrees; set aside for 5 minutes. In a large bowl, combine cottage cheese, sugar, onion, baking soda, egg, one tablespoon butter, one teaspoon dill weed, one teaspoon
salt and yeast mixture. Stir in enough flour to make a stiff dough. Cover and let rise until double in bulk, about 40 minutes. Stir dough down; place in a greased 9"x5" loaf pan. Let rise again for 40 minutes. Bake at 350 degrees for 35 to 40 minutes, until golden. Brush with remaining butter; sprinkle with remaining dill weed and salt. Makes one loaf. | |
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Soften yeast in very warm water, about 110 to 115 degrees; set aside for 5 minutes. In a large bowl, combine cottage cheese, sugar, onion, baking soda, egg, one tablespoon butter, one teaspoon dill weed, one teaspoon
salt and yeast mixture. Stir in enough flour to make a stiff dough. Cover and let rise until double in bulk, about 40 minutes. Stir dough down; place in a greased 9"x5" loaf pan. Let rise again for 40 minutes. Bake at 350 degrees for 35 to 40 minutes, until golden. Brush with remaining butter; sprinkle with remaining dill weed and salt. Makes one loaf. |
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