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DILLY CASSEROLE BREAD Myrtle Brown
1 pkg. active dry yeast 2 T. meited butter or cooking oil

4 C. warm water 2 tsp. dill weed

1 C. creamed cottage cheese 1 tsp. salt

2T. sugar 1% tsp. baking soda

1 T. instant onion flakes 1 egg

¥Y2 C. boiling water 2¥%2 to3 C. all purpose flour

Preheat oven 350°.

Soak yeast in lukewarm water, in large bowl put cottage cheese and boiling water,
butter or oil, blend, add sugar, onion flakes, dill weed, salt, soda, beaten egg and
yeast mixture. Add part of flour, mix weil with spoon, gradually add remaining
flour. Work in with hands until stiff dough and no longer sticky, may take a bit more
than 3 cups, put a bit of oil all over dough. Cover and set to rise in warm place,
when double in size punch down and let rise again. When again double in bulk put
in greased casserole dish or two small loaf pans. Let rise in warm place, ‘‘not hot’’.
When double in size place in hot oven to bake until golden brown, 40 to 50 minutes
at 350°F.

To make 5 or 6 small loaves | double everything except ‘‘cottage cheese’’ half of
that.

SWEET RYE BREAD Astros Nygaard
¥ C. molasses 2 C. rye flour

¥% C. white Karo syrup 1 T. salt

Y2 C. brown sugar 2 pkgs. yeast dissolved in

2C. milk | Y2 C. warm water

2 T. fat

Scaid milk and add to the molasses, syrup, brown sugar and fat. Cool, then add the
rye flour, salt and dissolved yeast. Beat well then add about 6 cups white flour to
make a stiff dough. Place in a greased bowl and cover with a damp cloth. Let rise in
warm place until doubled in bulk, approximately 3 hours. Knead 100 times using as
little flour as necessary. Shape into two loaves and place in greased pans. Cover
and let rise until doubled in bulk. Bake in a moderate oven about 1 hour. Brush
with butter or cream and place on a rack to cool after removing from pans.