Recipe page

From the soon to be released Breakfast--a self help book. . .

Onion Dill Casserole Bread
1 Tbs. dehydrated minced onion	2 tsp. salt
1/2 cup water	1/2 tsp. baking soda
2 cups small curd cottage cheese	2 eggs
3 Tbs. butter	1 cup quick or old fashioned oats
1 1/2 cups all purpose flour	2 Tbs. dill seed
2 pkgs. (1/4 oz. each) dry yeast	1 1/2 cups all purpose flour
1/4 cup sugar
Heat onion, water, cottage cheese and butter to 120 degrees. In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, salt, baking soda, eggs and warmed mixture. Mix until completely blended (3-4 minutes) Add 1 1/2 cups flour, the oats and the dill seed and continue mixing 3-4 more minutes. Cover and let rise in a warm place until nearly doubled (about an hour). Punch down. Place batter into two greased deep 1 1/2 quart casseroles. Brush tops with melted butter. Let ruse uncovered in a warm place until doubled (about 45 minutes). Bake in a preheated 350 degree oven for 35 minutes. Remove from casseroles. Brush with melted butter and sprinkle with coarse salt. Cool on wire rack.