*  Exported from  MasterCook II  *

                             Dill Yeast Bread

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Cottage cheese
   2      tb            Sugar
   1      tb            Onion flakes
   1      tb            Fresh dill
   1      ts            Salt
     1/4  ts            Baking soda
   2                    Egg Beaters 99% egg substitute
   1      pkg           Yeast -- not instant
   2 1/2  c             Bread flour
     1/2  ts            Margarine -- brush on after
                        - baking

Have eggs at room temperature. Heat the cottage cheese until barely
warm to touch, about 110°F. 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 to 25 strong strokes. Spoon the batter into a greased 1-1/2 qt
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°F oven for 40 to 45 minutes or until deep brown and
crusty. Test with a wooden toothpick and if it does not come out
clean, then bake 5 to 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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