Cottage Dill Loaf - BETTY CROCKER BCF1690 Manual De Instrucciones

1 cup water
1 tablespoon butter or margarine, softened
½ cup small curd creamed cottage cheese
3½ cups Gold Medal Better for Bread flour
1 tablespoon sugar
1 tablespoon dill seed
1 tablespoon instant minced onion
1 teaspoon salt
1½ teaspoons bread machine or quick active dry yeast
1 teaspoon instant minced onion
1 teaspoon dill seed
1. Measure carefully, placing all ingredients except 1 teaspoon instant minced
onion and 1 teaspoon dill seed in bread machine pan in the order listed.
2. Select Dough cycle. Do not use Delay cycle.
3. Remove dough from pan, using lightly floured hands. Cover and let rest 10
minutes on lightly floured surface.
4. Grease large cookie sheet. Shape dough into 12x4-inch oval, tapering both
ends slightly. Place on cookie sheet. Cover and let rise in warm place 30 to 45
minutes or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375ºF. Spray water over loaf; sprinkle with 1 teaspoon instant
minced onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down
center of loaf, using sharp knife. Bake 10 minutes, spraying 3 times with water.
Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow
when tapped. Remove from cookie sheet. Cool on wire rack. 1 loaf; 16 slices.

Cottage Dill Loaf

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