Welcome to Sundays with the Lechlers. This blog shares recipes and events in our lives. It's written for family and friends and people who like to cook and read about good food. We all live busy lives, so we set aside Sundays to rekindle.
Tuesday, May 4, 2010
Another Sunday Bread
I have another tasty, easy bread, no-fail, recipe to share. This can be made into rolls and baked in muffin tins, but I used the black souffle dish shown on this site. The family really raved about this one.
Cheese Dill Bread from the Cook's Corner
1 envelope active dry yeast
1/4 cup warm water
1 cup cottage cheese
2 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons dill seed or caraway seeds
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups flour
melted butter
coarse salt (optional)
Dissolve yeast in water. In a small saucepan, heat cheese to luke warm. In a large bowl, combine yeast mixture, cheese, sugar, onion, dill, salt, baking soda and egg. Mix thoroughly.
Add flour. Beat well. Cover. Let rise until doubled in bulk, about 1 hour. Stir down dough. Place in a greased 1 1/2 quart round baking dish. Cover and let rise again until doubled, about 40 minutes. Preheat oven to 350 degrees. Bake 40 minutes. Brush top with melted butter and sprinkle with coarse salt, if desired.
This is pistachio cherry bread printed from Cooks.com
It is quick, pretty and easy. My husband ate two pieces right away.
1 box white cake mix (actually calls for a supermoist sour cream white cake mix--never heard of it, so I used a regular white cake mix.)
1 pkg. instant pistachio pudding mix (4 serving size)
1/2 tsp. nutmeg
1 cup chopped pecans--I used pistachios
4 eggs
1/2 cup oil
1 cup buttermilk
3/4 cup drained, cut up maraschino cherries
In a 3 quart mixing bowl, combine cake mix, pudding mix, nutmeg and pecans. Make a well in the dry ingredients and pour in the eggs, oil, buttermilk and cherries. Mix by hand until just moistened. Pour into two greased and floured 8x4 inch loaf pans. Bake at 350 degrees for 45-50 minutes. Cool 15 minutes. Invert pans, remove bread and cool completely.
Note:The recipe called for 1 box supermoist sour cream white cake mix. Andy went to 3 stores and could not find, and I never heard of, a sour cream white cake mix. So if you have discovered this, let me know how you liked it.
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