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Little Dill Cheese Loaves

the.instructor's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (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 2 Tablespoon
Directions

GETTING READY
1) in a large bowl, pour moderately warm water. Spinkle yeast into the water and stirr until dissolved. Keep aside.

MAKING
2) In a small sauce pain heat the cheese until lukewarm and stir in the yeast
3) Using an electric hand whisk/mixer bet in the sugar, onion, dill, weed, salt, baking soda, egg and 1/3cup flour for 2 minutes at a medium speed.
4) Stir in the flour continuously beating until it forms a soft dough.
5) Using a clean cloth, cover the dough. Set aside for an hour. The yeast will cause the dough to rise, wait until it doubles in size. Keep in a warm place.
6) Set aside six 6 ounce dishes or custrard cups.
7) Once the dough has risen, press it down using your hands and spoon evenly into the six custard cups.
8) Keep the cups aside and allow it to rise for another 45 minutes in a walr place. The dough should double in size.
9) At 350 Degreed Farenheit, bake in the oven for 30 minutes.
10) Now place aluminium foil paper on each of the cups and continue baking for another 15 mins tillt he loves give a hollow sound when tapped.
11) Place soft buttter or margerine on the loaves and allow to cool

SERVING
12) Once cool, remove the loaves from the cups and serve hot or cold

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Dill
Interest: 
Gourmet
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
150 Minutes
Servings: 
6

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