Dill and Onion Bread
Ingredients:
1 (¼-oz.) pkg. dry yeast
¼ cup warm water (110-115x)
1 cup small curd cottage cheese, room temperature
1 egg, beaten
2 tablespoons sugar
2 tablespoons dill weed
1 teaspoon celery seed
1 tablespoon dried onions
2 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking soda
2 tablespoons butter, melted
Method:
In a large bowl, sprinkle yeast over warm water; stir to dissolve.
Add cottage cheese, egg, sugar, dill weed, celery seed and onions; stir to combine.
Combine flour, salt and baking soda; add to cottage cheese mixture and stir well.
Cover and let rise in warm place for 1 hour or until doubled in size.
Stir dough down and spoon into a greased 2-quart bowl.
Cover and let rise about 45 minutes or until nearly doubled in size; uncover.
Place bowl on turntable.
Cook according to your Advantium model's cooking settings or until golden brown.
Remove to wire rack and brush top with melted butter.
Serve warm.