Recipe - Cottage Dill

FOR 1POUND LOAF
One half cup Water
2 cup White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
One fourth cup Cottage cheese
One half tablespoon Dry onion
One half tablespoon Dill seed
One half tablespoon Dill weed
1 teaspoon Yeast; (fast rise) OR
2 teaspoon Yeast; (active dry)

FOR 1 1/2POUND LOAF
Three fourths cup Water
3 cup White bread flour
1 One half tablespoon Dry milk
2 tablespoon Sugar
1 One half teaspoon Salt
1 One half tablespoon Butter
Three fourths cup Cottage cheese
1 tablespoon Dry onion
1 tablespoon Dill seed
1 tablespoon Dill weed
2 teaspoon Yeast; (fast rise) OR
3 teaspoon 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 recipeludigest Volume 01 Number 423 by "rudolph"
rudolph@1st.net on Dec 30, 1997