1 1/2 c Cottage cheese; small curd
1 lg Egg
1 1/2 tb Butter
1 1/2 ts Dill weed
1/2 ts Baking soda
1 ts Salt
1 tb Sugar
3 c Bread flour
1/3 c Whole wheat flour
1 1/2 ts Active dry yeast; preferably
-red star
Makes 1 1/2 pound loaf.
Dump ingredients in bread machine pan in order recommended by manufacturer.
Watch the dough and add more water or flour as needed, a tablespoon at a
time, to reach normal consistency; there can be a lot of variation in the
liquid included in the cottage cheese.
This bread is moist, with a lot of body, and makes a scrumptious loaf for
sandwiches.
Developed by Margaret Nelson, and collected by Donna Rathmell German in THE
BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol Publishing
Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1994, page 139. ISBN
1-55867-093-9
Yields
16 Servings