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Little Dill Cheese Loaves

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Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄2 Cup (8 tbs)
  Cream style cottage cheese 1⁄2 Pound (1 Cup)
  Sugar 2 Tablespoon
  Instant minced onion 1 Tablespoon
  Dill weed 2 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Egg 1
  Sifted all purpose flour 2 1⁄3 Cup (37.33 tbs)
  Butter/Margarine 1 Tablespoon
Directions

1. Sprinkle yeast into very warm water in a large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir; dissolve yeast.
2. Heat cheese just until lukewarm in small saucepan; stir into yeast mixture; add sugar, onion, dill weed, salt, baking soda, egg and 1 1/3 cups flour. Beat with electric mixer at medium speed for 2 minutes. Stir in the remaining flour to make soft dough.
3. Cover with a towel. Let rise in a warm place, away from drafts, 1 hour, or until double in bulk.
4. Stir dough down; spoon evenly into six 6-ounce souffle dishes or custard cups.
5. Let rise again in a warm place, away from drafts, 45 minutes, or until double in bulk.
6. Bake in moderate oven (350°) 30 minutes; cover with foil, then bake 15 minutes longer, or until loaves sound hollow when tapped. Brush tops with butter or margarine; remove from dishes to wire racks. Serve warm, or cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Servings: 
4

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