Cottage cheese wheat bread

16 Servings

Ingredients

Quantity Ingredient
1½ cup Cottage cheese; small curd
1 large Egg
1½ tablespoon Butter
1½ teaspoon Dill weed
½ teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Sugar
3 cups Bread flour
⅓ cup Whole wheat flour
1½ teaspoon Active dry yeast; preferably red star

Directions

Makes 1½ pound loaf.

Dump ingredients in bread machine pan in order recommended by manufacturer.

Watch the dough and add more water or flour as needed, a tablespoon at a time, to reach normal consistency; there can be a lot of variation in the liquid included in the cottage cheese.

This bread is moist, with a lot of body, and makes a scrumptious loaf for sandwiches.

Developed by Margaret Nelson, and collected by Donna Rathmell German in THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1994, page 139. ISBN 1-55867-093-9

Recipe by: Margaret Nelson, collected in The Bread Machine Cookbook V Posted to MC-Recipe Digest V1 #942 by KHudson123@... on Dec 2, 1997

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