Onion Casserole Bread
|Hot roll mix||1 Pound (Pillsbury)|
|Warm water||1⁄2 Cup (8 tbs) (105Â°-115 Â°F)|
|Eggs||2 (Reserve 1 Egg White)|
|Cream style cottage cheese||3⁄4 Cup (12 tbs)|
|Dry onion soup mix||1 1⁄4 Ounce|
|Onion salt||To Taste|
In large bowl, dissolve yeast from hot roll mix in water.
Stir in egg and egg yolk.
Add flour mixture, cottage cheese and dry soup mix.
Stir until combined.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes stir about 20 strokes.
Turn into greased (not oiled) 1 1/2 quart casserole.
Beat reserved egg white until frothy; brush over surface of dough.
Sprinkle with onion salt.
Let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350Â°F bake 25 to 35 minutes until golden brown.
Immediately remove from pan.