COTTAGE CHEESE DILLY BREAD

INGREDIENTS:

1 tbs. yeast

¼ cup warm water

1 tbs. sugar

8 oz. large curd cottage cheese

1 egg

2 tsp. grated onion

2 tbs. melted butter

2 tsp. salt

¼ tsp. baking soda

2 tsp. dill weed

1 cup whole wheat flour

1½ cups bread flour

1 beaten egg for glaze

PREPARATION:

Soak bread baker in warm water for 15 minutes. In a bowl, dissolve yeast in warm water. IMPORTANT NOTE: Make sure the egg and butter come to room temperature before using as it will cause your batter to rise better. Stir in sugar, cottage cheese and egg, beating well. Add onion, butter, and salt, baking soda and dill weed; mix well. Work flours in gradually and knead well for 6 to 8 minutes. Shape into a large, somewhat flat loaf. Towel-dry inside of baker and line it with parchment or brown paper. Place bread on paper and place baker in shallow sink of warm water (careful not to over spill water into baker) until dough is double in bulk. Before baking, cut ½ inch deep slits in wedge shapes around loaf and brush with beaten egg. Place in a cold oven. Set temperature to 425 degrees and bake for 45 minutes.

This is healthy bread loaded with Vitamin C, protein, and fiber.