*  Exported from  MasterCook II  *
 
                              Dill Yeast Bread
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 10   Preparation Time 4:00
 Categories    : Hand                             Yeast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cottage cheese
    2      tablespoons   sugar
    1      tablespoon    onion flakes
    1      tablespoon    fresh dill weed -- dill seed
    1      teaspoon      salt
      1/4  teaspoon      baking soda
    2                    Egg Beatersr 99% egg substitute
    1      package       yeast -- not instant
    2 1/2  cups          bread flour
 	  1/2  teaspoon      margarine, fleischmann’s fat free -- brush on
     after     
                         baking
 
 	  Have eggs at room temperature. Heat the cottage cheese until barely
     warm to
 touch, about 110 degrees. 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 20-25 strong 
 strokes. Spoon the batter into a greased 1-1/2 quart 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-degree oven for 40-45 minutes or until deep brown 
 and crusty. Test with a wooden toothpick and if it does not come out clean,
then
 bake 5-8 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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