Taken from an old Breads 4-H manual in Manitoba.
½ small onion
1 package instant yeast
2 ⅓ cup flour
1 tbsp margarine
1 tbsp dill
1 cup creamed cottage cheese (room temperature)
1 teaspoon salt
1 egg (room temperature)
¼ teaspoon baking soda
¼ cup warm water
2 tbsp sugar
Use the metal ‘S’ blade in your food processor. Place onion in the processor and chop to fine.
Add flour, spice, salt, baking soda, sugar and yeast. Pulse 6-8 times.
Add margarine and process 10 seconds, add cottage cheese and egg and process 10 seconds.
With motor running add warm water. Knead 10 seconds.
Place cover on feed tube and allow to sit in a warm location for 15-20 minutes.
Turn machine on for 5 seconds.
Proceed to shape the loaf.
Put into a 1 ½ litre (8 inch casserole)*
Let rise to double 15 minutes
Bake at 350º F. For 40-50 minutes.
Remove from dish and cool on rack.
*The author of the recipe writes, “I use my soufflé dish with straight sides. Using a dish that slopes to the bottom will possibly give you a loaf that is not cooked in the centre.”
Reblogged this on The Zombies Ate My Brains and commented:
The site is under construction, but I couldn’t resist sharing this recipe.
Thanks Maggie – – but something about an “Old” breads manual makes me cringe at trying this. Just a little….lol. Sorta feel like even when I bake it fresh, it will still come out as day-old bread!
No matter, my dear. You have the honor of being my very first correspondent on my second blog, so, thank you!
Yay! I responded from the reader “comment” section so I didn’t get transported anywhere different? I’ll have to check it out now!!
I’m confused. Second site? Construction? Am I missing something?
Ah, my mistake. I wrote more today by way of explanation.
twice the Maggie fun? Will this be as clever as your first blog? Inquiring minds want to know!
Twice the Maggie, but perhaps a bit more starch. Read all about it.