Savory Casserole Bread Recipe
Ingredients
| 1 cup creamy cottage cheese | ||
| Celery seed | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Active dry yeast | 1 | |
| Baking soda | 1/4 Teaspoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Butter | 1 Tablespoon, melted | |
| 1/2 teaspoon bottled browning sauce | ||
| Dill seed | 1 Teaspoon | |
| 1 tablespoon instant minced onions | ||
| Coarse salt | 1 To taste | |
Directions
Heat cottage cheese in Radarange oven 45 seconds; stir well.
Soften yeast in warm water in large bowl.
Stir in sugar, butter, seasonings, baking soda, and warm cottage cheese; mix very well.
Blend in egg.
Gradually beat in flour to make a fairly stiff dough.
Cover, let rise in warm place (85°) until double in bulk, about 1 hour.
Punch down.
Turn dough into well greased 2 1/2 quart round casserole; let rise about 40 minutes until double in bulk.
Cook in Radarange oven 8 minutes.
Turn dish a quarter turn every 2 minutes.
Let stand 5 minutes in pan.
Turn out on cooling rack, brush with melted butter and browning sauce.
Sprinkle with coarse salt.
Soften yeast in warm water in large bowl.
Stir in sugar, butter, seasonings, baking soda, and warm cottage cheese; mix very well.
Blend in egg.
Gradually beat in flour to make a fairly stiff dough.
Cover, let rise in warm place (85°) until double in bulk, about 1 hour.
Punch down.
Turn dough into well greased 2 1/2 quart round casserole; let rise about 40 minutes until double in bulk.
Cook in Radarange oven 8 minutes.
Turn dish a quarter turn every 2 minutes.
Let stand 5 minutes in pan.
Turn out on cooling rack, brush with melted butter and browning sauce.
Sprinkle with coarse salt.
Chef
