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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.