Dill Cottage Cheese Batter Bread
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Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | cup |
water
very warm |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
onions
dried, instant |
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | teaspoons |
dill weed
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
cottage cheese
warmed slightly |
*
|
| ¼ | teaspoon |
baking powder
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | x |
butter
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2.5 | ml |
sugar
|
|
| 59 | ml |
water
very warm |
|
| 1 | each |
eggs
|
|
| 15 | ml |
onions
dried, instant |
|
| 15 | ml |
butter
or margarine |
|
| 1E+1 | ml |
dill weed
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
cottage cheese
warmed slightly |
*
|
| 1.3 | ml |
baking powder
|
|
| 591 | ml |
all-purpose flour
|
|
| 1 | x |
butter
melted |
*
|
Directions
Grease a 1 quart baking dish .
Sprinkle yeast and sugar over very warm water in 1 cup glass measure.
Stir to dissolve yeast. Let stand until bubbly, about 10 minutes.
Beat egg slightly in large bowl.
Add dried instant onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until well blended.
Stir in yeast mixture until well blended.
Stir in enough of the flour to make a soft dough.
Place dough in prepared baking dish.
Cover with buttered wax paper and a towel.
Let rise in warm place away from drafts until doubled in bulk, about 1 hour.
Bake in preheated moderate oven at 350℉ (180℃). for 60 minutes or until loaf sounds hollow when topped with fingers.
Turn bread out onto wire rack.
Brush with melted butter and sprinkle with salt.
Serve warm
