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  • FWIC

Cottage Cheese Batter Bread

Taken from an old Breads 4-H manual in Manitoba.

½ small onion 1 package instant yeast 2 ⅓ cup flour 1 tbsp margarine 1 tbsp dill 1 cup creamed cottage cheese (room temperature) 1 teaspoon salt 1 egg (room temperature) ¼ teaspoon baking soda ¼ cup warm water 2 tbsp sugar Use the metal ‘S’ blade in your food processor. Place onion in the processor and chop to fine. Add flour, spice, salt, baking soda, sugar and yeast. Pulse 6-8 times. Add margarine and process 10 seconds, add cottage cheese and egg and process 10 seconds. With motor running add warm water. Knead 10 seconds. Place cover on feed tube and allow to sit in a warm location for 15-20 minutes. Turn machine on for 5 seconds. Proceed to shape the loaf. Put into a 1 ½ litre (8 inch casserole)* Let rise to double 15 minutes Bake at 350º F. For 40-50 minutes. Remove from dish and cool on rack.

*The author of the recipe writes, “I use my soufflé dish with straight sides. Using a dish that slopes to the bottom will possibly give you a loaf that is not cooked in the centre.”


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