Appetizers,
Salads and Breads:
Dill
Bread
from
From
Portland's Palate...
A
Collection of Recipes from the City of Roses
INGREDIENTS:
1
package dry yeast
1/4
cup warm water
1
cup creamed cottage cheese, room temperature
2
tablespoons granulated sugar
1
tablespoon minced onions
1
tablespoon butter, melted
2
tablespoons dried dill
1
teaspoon salt
1/4
teaspoon baking soda
1
egg
2-1/4
cups all-purpose flour (adjust flour quantity to achieve stiff ball)
Melted
butter
Coarse
salt
TO
PREPARE:
Preheat oven to 350 degrees.
In a small bowl, pour yeast
over warm water. Let stand for 5 minutes.
In a large mixing bowl, combine
cottage cheese, sugar, onions, butter, dill, salt, baking soda, egg and
yeast. Add flour in portions, beating after each addition, to form
a stiff ball. Cover and let rise until doubled in size, about 1 hour.
Punch dough down and turn
into well-greased 1-1/2 to 2-quart ovenproof dish. Let dough rise
another 30 to 40 minutes until light. Bake in a 350-degree oven for
40 to 50 minutes, until golden brown. Brush with butter and sprinkle
with salt.
SERVES
8 to 10
Copyright 1992 The Junior
League of Portland, Oregon, Inc. All rights reserved.
To purchase copies of From
Portland's Palate, call the Junior League of Portland, Oregon
at (503) 297-6364.
The Junior League of Portland,
Oregon, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of From
Portland's Palate, are returned to the community.
|
