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R-BACONO.1
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1990-04-14
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BACON ONION BREAD
350
6
I%1, oz, yeast, active dry
I%2 1/2, cups, flour, all-purpose, sifted
I%3 1/2, oz, bacon onion dip mix
I%1/4, tsp, baking soda
I%1/3, cup, water
I%1, T., margarine, (or butter), melted
I%1, cup, cottage cheese, cream-style
I%1, medium, egg
I%
I%
R%In a mixer bowl, combine yeast, 1 cup flour, the dip mix and
R%baking soda.
R%
R%In a saucepan, heat together the water, margarine (or butter), and
R%cottage cheese till just warm. Add to dry mixture in mixing bowl;
R%add egg. Beat at low speed with electric mixer for 1/2 minute,
R%scraping the sides of the bowl constantly. Beat 3 minutes at high
R%speed. By hand, stir in remaining 1 1/2 cups of flour.
R%
R%Turn into greased bowl. Cover; let rise till double - about 1 1/2
R%hours. Stir down.
R%
R%Turn into well greased loaf dish. Let rise till light - about 40
R%minutes.
R%
R%Bake in moderate oven (350 degrees) for 50 to 55 minutes. Cover
R%with foil the last 15 minutes to prevent browning.
R%
R%Remove from pan; brush with softened margarine (or butter) and
R%sprinkle with coarse salt.
R%
R%
Q%
Q%
U%
U%
T% 1774.8 84.2 30.0 283.7 315.9 1363.8
S% 295.8 14.0 5.0 47.2 52.6 227.3