Total Calories: 66
In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast mix well. In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size 45 to 60 minutes.
Generously grease 1 1/2- or 2-quart casserole. Stir down dough to remove all air bubbles. Turn into greased casserole. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.
Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole cool on wire rack. Brush warm loaf with melted margarine sprinkle with coarse salt.
FOOD PROCESSOR DIRECTIONS: In small bowl, soften yeast in 1/4 cup WARM water (105 to 115°F.). In food-processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and 1 tablespoon margarine. Cover process 5 seconds. Add cottage cheese and egg. Cover process about 10 seconds or until blended. With machine running, pour yeast mixture through feed tube. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball, adding additional flour if necessary. Carefully scrape dough from blade and bowl place in lightly greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. Continue as directed above.
HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 35 to 40 minutes.
Nutrition Per Serving (1 slice): Calories 100 Protein 4g Carbohydrate 16g Fat 2g Sodium 230mg
PICTURE: Left to right: Golden Gate Snack Bread, Dilly Casserole Bread, Muffin Mix Buffet Bread
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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