Cottage Dill Bread for Bread Machine

Submitted by: Nancy Yorbough

REGULAR LOAF
1/2 c Water 1 1/4 c Cottage cheese
2 c White bread flour 1/2 TB Dry onion
1 TB Dry milk 1/2 TB Dill seed
1 TB Sugar 1/2 TB Dill weed
1 Ts Salt 1 Ts Fast rise yeast **OR**
1 TB Butter 2 Ts Active dry yeast

LARGE LOAF
3/4 c Water 3/4 c Cottage cheese
3 c White bread flour 1 TB Dry onion
1 1/2 TB Dry milk 1 TB Dill seed
2 TB Sugar 1 TB Dill weed
1 1/2 Ts Salt 2 Ts Fast rise yeast **OR**
1 1/2 TB Butter 3 Ts Active dry yeast

Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow the loading instructions suggested in your machine's owner's manual. This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill is best served warm from the oven or toaster; the heat liberates the spices for a full, rich flavor.

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