Dilly Bread

1 Package Active Dry Yeast (about 1 tablespoon)
1/4 Cup Luke Warm Water

1 Cup Large Curd Creamed Cottage Cheese, warmed
1 Egg, beaten
1 Tbsp. Margarine, melted
2 teas. Watkins Dill
1 Tbsp. Watkins Onion Flakes or 1/4 Cup Chopped Green Onion

2 1/2 Cups Sifted Flour
1/4 teas. Baking Soda
1 teas. Salt
2 Tbsp. Sugar

Combine yeast with warm water in a small pitcher (Hint: To activate yeast more quickly: Place pitcher in a pan of warm water and add a pinch of sugar.)

Mix # II ingredients in a large bowl. Blend with mixer.

Mix #III ingredients in another bowl.

Add yeast mixture (#I - once activated) to cottage cheese mixture (#II). Add flour mixture (#III) slowly (by wooden spoon or small measuring cup) to yeast mixture. Blend well. A stiff batter should form. Punch down and knead just a bit. Then place in a greased bowl with dish cloth covering it. Let rise 'til doubled (about 50-60 minutes).

Hint: To hasten the rising process I do one of two things:
(1) Place bowl in a warm (not hot) dishwasher.
(2) Place bowl in a warm (not hot) oven.

Remove from bowl, punch down again and turn into a
well greased bowl. Punch down again and turn into a
greased casserole or soufflé dish. Let rise 'til
doubled again (about 30 minutes).

Bake in 350° oven for 25 minutes. Cover loosely with
foil. Bake 15 minutes more until loaf sounds hollow
when tapped and top has a brown crust. (Optimal: The
foil may be removed to give a browner crust.)

Remove from oven and remove immediately from
casserole. Cool on rack about 20 minutes. (Optional:
Brush margarine on crust and sprinkle with kosher
salt.)

This bread may also be made in a regular bread pan.
this would make more uniform slices for toast.

Hint: To increase the dill/onion flavor, wrap (cooked)
bread in foil and let stand a day.

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