---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DAKOTA BREAD
  Categories: Breads
       Yield: 1 servings
  
       1 pk Active dry yeast
     1/4 c  Honey
     1/2 c  Warm water (105-115F)
   2 1/2 c  Bread flour
     1/2 c  Whole wheat flour
     1/4 c  Wheat germ
     1/4 c  Rye flour
     1/4 c  Rolled oats
       1 ts Salt
     1/2 c  Cottage cheese
       1 lg Egg
       2 tb Vegetable oil
            Oil and cornmeal for pan
       1    Egg white; frothed with fork
            - for glaze
            Additional wheat germ
            -=OR=- Oats, for top of loaf
  
   STIR YEAST AND HONEY into water; let stand until
   foamy, about 5 minutes. For food processor fitted with
   metal blade or mixer with dough hook, put remaining
   bread ingredients into bowl. Turn machine on and
   combine mixture. With machine running, slowly add
   yeast mixture. Mix until dough cleans sides of bowl.
   If dough is too sticky, add more flour by the
   tablespoon, working it in before adding more. If dough
   is crumbly and dry, add more water by the teaspoon,
   working it in before adding more. Once desired
   consistency is reached, (moist but not sticky), mix
   dough until well kneaded, uniformly supple and
   elastic, about 40 seconds in food processor, about 6
   minutes in mixer. Or by hand, put ingredients in large
   bowl. Mix well. Make well in center. Pour yeast
   mixture into well. Work yeast mixture into
   ingredients, then knead on floured board until smooth
   and elastic, about 10 minutes. Transfer dough to large
   plastic bag, squeeze out air and seal at top. Place
   dough in bowl. Let rise in warm spot until doubled,
   about 1 1/2 hours. Oil a heat-proof glass pie plate.
   Sprinkle lightly with cornmeal. Punch dough down and
   shape into smooth ball. Place smooth side up in
   prepared plate. Cover loosely with oiled plastic. Let
   rise in warm spot until doubled, about 1 hour. Fifteen
   minutes before baking, put rack in center of oven; set
   oven at 375F. When loaf has doubled, brush top with
   egg white. Sprinkle with wheat germ and (or) rolled
   oats. Bake until loaf is deep brown (cover with foil
   last 5 minutes if too dark) and sounds hollow when
   rapped on bottom, about 35 minutes. Place loaf on rack
   to cool. Yield: 1 round loaf.
  
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