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Bacon Onion Bread Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs), sifted|
|Bacon onion dip mix||2 Ounce (1 Package)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Baking soda||1⁄4 Teaspoon|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Coarse salt||To Taste|
Calories 313 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.7%
Saturated Fat 4.5 g22.4%
Trans Fat 0.1 g
Cholesterol 55.3 mg
Sodium 325.6 mg13.6%
Total Carbohydrates 43 g14.2%
Dietary Fiber 1.9 g7.7%
Sugars 1.8 g
Protein 12 g23.5%
Vitamin A 5.2% Vitamin C 0.01%
Calcium 4% Iron 17.2%
*Based on a 2000 Calorie diet
Switch blender on and off to combine.
In saucepan heat together cottage cheese, water, and butter, stirring just till butter melts.
Add to mixture in blender container along with egg.
Blend at medium speed till thoroughly blended.
Pour the blended mixture into a large mixing bowl and, by hand, gradually stir in the remaining flour.
Cover dough; let rise till double in bulk, about 1 1/2 hours.
Shape into loaf and place in well-greased 8 1/2 x 4 1/2x 2 1/2-inch loaf pan.
Let rise till nearly double in bulk, about 40 minutes.
Bake at 350° for 50 to 55 minutes.
Cover loaf loosely with foil last 15 minutes to prevent overbrowning of the loaf.
Remove from pans; brush with butter and sprinkle with coarse salt.