 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
Aromatic with a savory taste. Nice accompaniment for meats. Makes delicious toast. This recipe appears in La Pinata cookbook from the Junior League of McAllen, Texas, 1980. I added the dill weed-it gives the bread a better aroma. Ingredients:
1 (1/4 ounce) package dry yeast |
1/4 cup warm water |
1 cup cream-style cottage cheese, small curd |
1/4 cup shortening |
2 tablespoons sugar |
1 tablespoon minced onion |
2 teaspoons dill seeds |
1 tablespoon dried dill weed |
1 egg, well beaten |
2 1/4-2 1/2 cups flour |
1/4 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Soften yeast in warm water. Sift flour, baking soda, and salt together and set aside. In saucepan heat the cottage cheese until lukewarm. Stir in shortening, sugar, onion, dill seed, dill weed, and baking soda. Pour this mixture into a large mixing bowl. Add yeast and well beaten egg and mix. Stir in the flour mixture a little at a time until a soft dough forms.
2. Knead lightly on a floured surface until the dough is elastic. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour. Punch down, cover and let rest about 10 minutes. Shape into a loaf and place into a greased 5 x 9 inch bread pan. Cover and let rise until double in bulk, about 30-40 minutes.
3. Bake at 350°F for about 40 minutes. If the top browns too fast, cover with foil. Remove from oven, brush top with melted butter and remove from pan about 10 minutes later.
|
|