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Little Dill Cheese Loaves

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  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

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: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 430 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20.2%

Trans Fat 0.1 g

Cholesterol 70 mg23.3%

Sodium 797.5 mg33.2%

Total Carbohydrates 72 g23.9%

Dietary Fiber 3.1 g12.4%

Sugars 9.6 g

Protein 17 g33.9%

Vitamin A 8.7% Vitamin C 2.1%

Calcium 10.3% Iron 31.2%

*Based on a 2000 Calorie diet

Little Dill Cheese Loaves Recipe