1 1/4 ounces active dry yeast
1/2 cup warm water (110°F)
3 ounces granulated sugar
28 ounces cottage cheese, cream style
1 1/4 cups warm water
1/4 cup vegetable oil
1/2 ounce dehydrated chopped onion
1 tablespoon dill weed
6 ounces eggs (about 3 total)
66 ounces all-purpose flour
1 tablespoon salt
1/2 teaspoon baking soda
Yield: 5 1/8 lb loaves
1. Combine yeast, 110° water, and sugar. Stir to dissolve yeast. Let stand for later step.
2. Combine cottage cheese and remaining water in mixer bowl.
3. Add oil, onion, dill weed, and eggs to cottage cheese mixture. Mix to blend, using dough arm. Add yeast mixture.
4. Combine dry ingredients. Add enough to cottage cheese mixture to make a smooth batter. Scrape sides of bowl occasionally. Add remaining flour gradually until dough pulls itself from sides of bowl. Dough will be sticky. Proof until double in bulk.
5. Scale dough into five portions, 1 lb 8 oz each. Shape into loaves.
6. Place in greased 5x9x2-3/4-inch loaf pans. Proof until double in size.
7. Bake at 375°F for 30-35 minutes.
8. Brush with melted margarine.
Yield: 5 1/8 lb loaves
1/2 cup warm water (110°F)
3 ounces granulated sugar
28 ounces cottage cheese, cream style
1 1/4 cups warm water
1/4 cup vegetable oil
1/2 ounce dehydrated chopped onion
1 tablespoon dill weed
6 ounces eggs (about 3 total)
66 ounces all-purpose flour
1 tablespoon salt
1/2 teaspoon baking soda
Yield: 5 1/8 lb loaves
1. Combine yeast, 110° water, and sugar. Stir to dissolve yeast. Let stand for later step.
2. Combine cottage cheese and remaining water in mixer bowl.
3. Add oil, onion, dill weed, and eggs to cottage cheese mixture. Mix to blend, using dough arm. Add yeast mixture.
4. Combine dry ingredients. Add enough to cottage cheese mixture to make a smooth batter. Scrape sides of bowl occasionally. Add remaining flour gradually until dough pulls itself from sides of bowl. Dough will be sticky. Proof until double in bulk.
5. Scale dough into five portions, 1 lb 8 oz each. Shape into loaves.
6. Place in greased 5x9x2-3/4-inch loaf pans. Proof until double in size.
7. Bake at 375°F for 30-35 minutes.
8. Brush with melted margarine.
Yield: 5 1/8 lb loaves
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