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1 cup water
1 tablespoon margarine or butter, softened
1/2 cup small curd creamed cottage cheese
3 1/2 cups bread flour
1 tablespoon dill seeds
1 tablespoon dried minced onion
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1 teaspoon dried minced onion
1 teaspoon dill seeds
MEASURE carefully, placing all ingredients except 1 teaspoon onion and 1 teaspoon dill seed in bread machine pan in the order recommended by the manufacturer.
SELECT Dough/Manual cycle. Do not use delay cycles.
REMOVE dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
GREASE large cookie sheet. Shape dough into oval, 12x4 inches, tapering both ends slightly. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
HEAT oven to 375°. Spray water over loaf; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf, using sharp knife. Bake 10 minutes, spraying 3 times with water. Bake 15 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
1 Slice: 105 Calories (20 calories from fat); 2g fat (0g saturated); 1mg cholesterol; 190mg sodium; 19g carbohydrate (1g dietary fiber); 4g protein
SUCCESS TIP: Spraying the loaf with water before and during the first 10 minutes of baking will give you a crustier loaf, and the inside of the bread will be soft and chewy. Use a spray bottle that has a fine mist, so the water is evenly distributed over the loaf.
SUCCESS TIP: The dough may look too dry at the beginning of mixing. Don't add additional liquid, however, until the dough has mixed for a few minutes because as the cottage cheese breaks up, it will add moisture to the dough.
SHAPING: Make long slash, ¼-inch deep, down center of loaf.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
1 tablespoon margarine or butter, softened
1/2 cup small curd creamed cottage cheese
3 1/2 cups bread flour
1 tablespoon dill seeds
1 tablespoon dried minced onion
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1 teaspoon dried minced onion
1 teaspoon dill seeds
MEASURE carefully, placing all ingredients except 1 teaspoon onion and 1 teaspoon dill seed in bread machine pan in the order recommended by the manufacturer.
SELECT Dough/Manual cycle. Do not use delay cycles.
REMOVE dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
GREASE large cookie sheet. Shape dough into oval, 12x4 inches, tapering both ends slightly. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
HEAT oven to 375°. Spray water over loaf; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf, using sharp knife. Bake 10 minutes, spraying 3 times with water. Bake 15 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
1 Slice: 105 Calories (20 calories from fat); 2g fat (0g saturated); 1mg cholesterol; 190mg sodium; 19g carbohydrate (1g dietary fiber); 4g protein
SUCCESS TIP: Spraying the loaf with water before and during the first 10 minutes of baking will give you a crustier loaf, and the inside of the bread will be soft and chewy. Use a spray bottle that has a fine mist, so the water is evenly distributed over the loaf.
SUCCESS TIP: The dough may look too dry at the beginning of mixing. Don't add additional liquid, however, until the dough has mixed for a few minutes because as the cottage cheese breaks up, it will add moisture to the dough.
SHAPING: Make long slash, ¼-inch deep, down center of loaf.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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