Cottage Cheese Dill Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: COTTAGE CHEESE DILL BREAD
Categories: Breads
Yield: 1 servings

1/4 To 1/2 cup warm water
2 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1 tb Instant minced onions
1 tb Butter or margarine
2 ts Dried dill weed
1 ts Salt
1/4 ts Baking soda
1 c Creamed cottage cheese, room
-temperature
1 Egg, beaten

Makes 1 loaf

Vegetable oil or melted butter or margarine

Combine 1/4 cup of the water, sugar and yeast. Stir
to dissolve yeast and let stand until bubbly, about 5
minutes.

Fit processor with steel blade. Measure flour,
onions, butter, dill weed, salt and soda into work
bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until
blended, about 10 seconds.

Combine cottage cheese and beaten egg. Pour evenly
over flour mixture.

Turn on processor and very slowly drizzle just enough
remaining water through feed tube into flour mixture
so dough forms a ball that cleans the sides of the
bowl. Process until ball turns around bowl about 25
times. Turn off processor and let dough stand 1 to 2
minutes.

Turn on processor and gradually drizzle in just enough
remaining water to make dough soft, smooth and satiny
but not sticky. Process until dough turns around bowl
about 15 times.

Turn dough onto lightly greased surface. Shape into a
ball and place in lightly greased bowl, turning to
grease all sides. Cover loosely with plastic wrap and
let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into smooth ball and place on
greased cookie sheet. Roll or pat dough into a circle
about 8 inches in diameter. Brush with oil and let
stand in warm place until almost doubled, about 45
minutes.

Heat oven to 350 F. Bake until evenly brown, 35 - 45
minutes.

Remove from cookie sheet. Cool on wire rack.

Food Processor Bread Book From the collection of Jim
Vorheis

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