RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5202
| View Recipe |
|
|
| Recipe Name: |
Cottage Dill Bread - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Loaf
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.25 Cup milk, whole warm (105-110 degrees)
|
Directions:
Put milk, yeast and sugar in blender. Stir. Let stand 5 minutes. Process 10 seconds. Add cheese, onion, butter and egg. Process 20 seconds. In mixing bowl, combine dry ingredients. Add cottage cheese mixture. Stir with wooden spoon until dough pulls away from sides of bowl. Turn out onto floured surface and knead about 5 minutes. Brush dough with oil and place in a large bowl. Cover.
Let rise in warm place until doubled in size (about 1 1/4 hours). Punch down. Divide and place in 2 6x3x2 1/2 inch loaf pans. Let rise until doubled. Beat egg with water. Brush top of loaves to glaze.
Bake at 350 degrees until browned. |
|
|
|
| Nutrition per Serving: |
| Calories: |
193 |
Total Carbs: |
26.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
44.6 |
Fat: |
5.6 |
Protein: |
7.96 |
| Fiber: |
0.97 |
Sodium: |
381.72 |
|
|
|
