Dilly Bread

Ingredients

1 package active dry yeast
1/4 cup warm water
1 cup Roberts Cottage Cheese
2 tablespoons sugar
1 tablespoon Roberts Butter
1 tablespoon instant minced onion
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 Roberts Egg
2-2 1/2 cups sifted flour

Preparation

Soften yeast in warm water. In a saucepan, heat cottage cheese to lukewarm; add sugar, butter, minced onion, dill seed, salt, baking soda and egg. Add yeast mixture; gradually stir in flour to make a stiff dough. Blend well, cover and allow to rise in a warm place until double in bulk, about 50 to 60 minutes. Stir down dough; place in a well-buttered 8 inch round baking pan. Cover and allow to rise in a warm place until double in bulk. Bake at 350° for 40 to 50 minutes, or until loaf sounds hollow when tapped lightly. Remove from baking pan immediately; brush top with additional Roberts Butter and sprinkle with additional salt.

Recipe Contributed By: Mrs. Verla Mundhenke Omaha, Nebraska

Yield: 1 loaf

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.