VERMONT DILL BREAD 
1 pkg. dry yeast
1/4 c. warm water
1 c. cottage cheese, heated to lukewarm
2 tbsp. sugar
1 tbsp. minced onion
1 tbsp. butter
2 tsp. dill seed
1 tsp. salt
1 tsp. baking soda
1 unbeaten egg
2 - 2 1/4 c. flour

Beat well, cover and let rise 50 to 60 minutes. Stir down and let rise 30 to 40 minutes. Bake in casserole or loaf pan at 350 degrees for 40 to 50 minutes.

 

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