BAKIHG RECIPES
No-Knead
Cheddar Di|J Bread
2V2 to 3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons dill weed
1 teaspoon dill seeds
1 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast
1 cup small-curd cottage cheese
1/4 cup water
1 tablespoon margarine or butter
1 egg
2 cups shredded sharp Cheddar cheese
1 egg, slightly beaten
Poppy seeds
Makes one 8-inch round loaf,
16 servings
Combine 1 cup of flour, sugar, dill weed, dill seeds,
salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-
cup glass measure. Microwave at HIGH (100%) 2
minutes. Add cottage cheese mixture, egg and Cheddar
cheese to dry ingredients. Stir well. Add enough flour
to make a stiff dough.
Soak a cloth with hot water, wring it out and place it
over mixing bowl. Let dough rise in oven at 100°F. until
double in size, about 1 hour.
Grease well an 8-inch round cake pan. Place in pan
bottom a wax paper, circle cut to fit. Place a strip of wax
paper, 21/2x 25 inches, around pan edge. Grease both
wax paper circle and strip. Stir dough down and put in
prepared pan, patting the dough to smooth it. Let
dough rise in 100°F. oven until double in size, 35 to 45
minutes.
Preheat oven using CONVEC #5.
Brush bread lightly with beaten egg and sprinkle top
with poppy seeds. Bake 30 to 40 minutes on CONVEC
#5. Remove from pan. Cool on wire rack.
Protein: 8 g. Cholesterol: 51 rag.
Carbohydrate: 17 g. Sodium: 319 rag.
Cut along this line
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