Serves: 7
Total Calories: 418
Soften yeast in water.
Combine in mixing bowl:
Cottage cheese, sugar, onion, oil, salt, soda, egg, softened yeast. Gradually add flour to form stiff dough, beating well after each addition.
Cover. Oil Bowl. Let rise in a warm place, (85 to 90° F.) until light and double in bulk. (About 50 – 60 minutes).
Stir dough down. Turn into well-greased, 10" Dutch oven.
Let rise in warm place until light, 30-40 minutes. Bake with 14 coals on top and 7 bottom (350° F.) for 40-50 minutes, until golden brown. Brush with soft butter.
Turn bread out to cool. After bread has cooled cut the bread lengthwise and crosswise without cutting through the bottom crust. (About 1/2" apart.)
Insert cheese between cuts. Drizzle butter over bread.
Top with chopped onions and poppy seeds.
Place on a 12" or 14" Dutch oven lid. Invert Dutch oven over lid and bake 20 –30 minutes until cheese melts.
12" oven use 17 coals on top and 8 bottom
14" oven use 21 coals on top and 11 bottom
This Poppy-Cheese Bread recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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