Casserole Bread
Ingredients:
Directions:
Recipe from the kitchen of Ruth Chamberlin.
- 2-1/4 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon minced onion
- 2 teaspoons dill weed
- 1/4 teaspoon baking soda
- 1 package active dry yeast
- 1 tablespoon margarine
- 1 cup cottage cheese
- 1 large egg
Directions:
- In a large bowl thoroughly mix 1/4 cup flour, sugar, salt, minced onion, dill, baking soda and active dry yeast. Add softened margarine.
- Gradually add 1/4 cup very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add cottage cheese, egg, and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes.
- Stir batter down. Turn into a greased 1-1/2 quart casserole. Cover, let rise in a warm place free from draft, until doubled in bulk, about 50 minutes.
- Bake in a 350 degree oven about 30 minutes, or until done. Remove from casserole and cool on a wire rack. Makes 1 loaf.
Recipe from the kitchen of Ruth Chamberlin.
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