- 2 tb Chopped onion
- 1 tb Butter
- 1 pk Active dry yeast
- 1/4 c Warm water
- 1 c Large curd cottage cheese ,heated until lukewarm
- 2 tb Sugar
- 2 ts Dill seed
- 1 ts Salt
- 1/4 ts Soda
- 1 Egg
- 2 1/2 c Sifted all purpose flour
Cook onion in butter until tender. Soften yeast in warm water.
Combine in mixing bowl: cottage cheese, sugar, onion, dill seed,
salt, soda, egg, and softened yeast; mix well. Add enough flour to
make a stiff dough, beating well with mixer after each addition.
Cover; let rise until double, about 1 1/4 hours. Stir down. Turn
into well greased.
9 1/2 Cranberry Bread 5 x 2 inch loaf pan. Let rise until light,
about 40 minutes. Bake in moderate oven (350) degrees for 50 to 55
minutes. Brush with soft butter and sprinkle with salt. Makes 1 loaf.