Bacon Onion Bread
|All purpose flour||2 1⁄2 Cup (40 tbs), sifted|
|Bacon onion dip mix||2 Ounce (1 Package)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Baking soda||1⁄4 Teaspoon|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Coarse salt||To Taste|
In blender container place 1 cup of the flour, the dip mix, yeast, and baking soda.
Switch blender on and off to combine.
In saucepan heat together cottage cheese, water, and butter, stirring just till butter melts.
Add to mixture in blender container along with egg.
Blend at medium speed till thoroughly blended.
Pour the blended mixture into a large mixing bowl and, by hand, gradually stir in the remaining flour.
Cover dough; let rise till double in bulk, about 1 1/2 hours.
Shape into loaf and place in well-greased 8 1/2 x 4 1/2x 2 1/2-inch loaf pan.
Let rise till nearly double in bulk, about 40 minutes.
Bake at 350° for 50 to 55 minutes.
Cover loaf loosely with foil last 15 minutes to prevent overbrowning of the loaf.
Remove from pans; brush with butter and sprinkle with coarse salt.