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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