Recipe - Cottage Dill Bread For Bread Machine

REGULAR LOAF
One half cup Water
2 cup White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
1 One fourth cup Cottage cheese
One half tablespoon Dry onion
One half tablespoon Dill seed
One half tablespoon Dill weed
1 teaspoon Fast rise yeast **OR**
2 teaspoon Active dry yeast

LARGE 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 Fast rise yeast **OR**
3 teaspoon Active dry yeast

+++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:
Use small curd, lowfat cottage cheese. This recipe can be made with the
regular or rapid bake cycles. Be sure to follow the loading instructions
suggested in your machine's owner's manual. 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 toaster;
the heat liberates the spices for a full, rich flavor CALORIES: 151
PROTEIN: 18% CHOLESTEROL: 1.28mg CARBOHYDRATES: 78% SODIUM: 329mg FAT: 4%
~ from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 995240888

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini