Dill Yeast Bread

* Exported from MasterCook II *

Dill Yeast Bread

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time 4:00
Categories : Hand Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cottage cheese
2 tablespoons sugar
1 tablespoon onion flakes
1 tablespoon fresh dill weed -- dill seed
1 teaspoon salt
1/4 teaspoon baking soda
2 Egg Beatersr 99% egg substitute
1 package yeast -- not instant
2 1/2 cups bread flour
1/2 teaspoon margarine, fleischmann's fat free -- brush on
after
baking

Have eggs at room temperature. Heat the cottage cheese until barely
warm to
touch, about 110 degrees. Mix the cottage cheese in large bowl along with
sugar,
onion, dill, salt, baking soda, eggs and yeast.
Add flour, 1/2 cup at a time, to make a stiff batter. Beat well after
each
addition with an electric mixer flat beater, or use a wooden spoon if mixing by
hand. Since this is a heavy batter, not a dough, it will not be kneaded.
Cover the dough with plastic wrap and let rise in warm place for 1
hour or
more. Remove the plastic wrap and stir down the batter with 20-25 strong
strokes. Spoon the batter into a greased 1-1/2 quart casserole dish. Cover with
wax paper and leave until the batter doubles in size, about 45 minutes. Keep
the
waxed paper from touching the batter or it may collapse when the paper is
pulled
away. Bake in a PREHEATED 350-degree oven for 40-45 minutes or until deep brown
and crusty. Test with a wooden toothpick and if it does not come out clean,
then
bake 5-8 minutes longer.
Remove bread from oven and immediately brush with the margarine. Sprinkle
with salt if desired. You might use coarse salt as an interesting variation.


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