1 C cream-style cottage cheese
3 T butter
2 -1/2 C flour
2 t instant yeast*
1/4 t baking soda
1 t salt
2 T sugar
1 T dried minced onion
2 T fresh dill weed (or 2 t dried)
1 egg well beaten
1/4 cup warm water
Preheat oven to 350 degrees. Heat butter & cottage cheese in a saucepan over low heat until butter is melted. Set aside to cool slightly. Combine flour, yeast, baking soda, salt, sugar, onion, and dill weed in mixing bowl. When butter & cottage cheese are warm to the touch (not hot), add to mixing bowl, along with egg and water. Mix until combined into a thick batter; if dough seems dry add a bit more water. Cover and let rise at room temperature for about an hour, or until doubled in volume. Turn batter into a well-greased 1-1/2 quart casserole dish (4 x 7 loaf pan), cover with plastic wrap and let rise another 45 minutes. Bake for 40-50 at 350 until crust is golden.
3 T butter
2 -1/2 C flour
2 t instant yeast*
1/4 t baking soda
1 t salt
2 T sugar
1 T dried minced onion
2 T fresh dill weed (or 2 t dried)
1 egg well beaten
1/4 cup warm water
Preheat oven to 350 degrees. Heat butter & cottage cheese in a saucepan over low heat until butter is melted. Set aside to cool slightly. Combine flour, yeast, baking soda, salt, sugar, onion, and dill weed in mixing bowl. When butter & cottage cheese are warm to the touch (not hot), add to mixing bowl, along with egg and water. Mix until combined into a thick batter; if dough seems dry add a bit more water. Cover and let rise at room temperature for about an hour, or until doubled in volume. Turn batter into a well-greased 1-1/2 quart casserole dish (4 x 7 loaf pan), cover with plastic wrap and let rise another 45 minutes. Bake for 40-50 at 350 until crust is golden.
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