Dill bread

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Ingredients Lbs. Ozs. Method

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Bread flour 12 lbs.

Liquid malt 1/2 oz.

Dried onions 7-1/2 oz.

Dried dill 2-1/4 oz.

Salt 3-3/4 oz.

Dry instant yeast 2 -1/4 oz.

Combine.

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Water 6 lbs.

Cottage cheese 1 lb. 4 oz.

Whole eggs 1 lb.

Vegetable oil 7-1/2 oz.

Honey 7-1/2 oz.

Combine with above. Mix at 1st speed of 2-speed spiral mixer for 14 minutes.

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Instructions: Rest dough on bench for 30 minutes. Divide into 23-oz. pieces, form into loaves and place in greased 11/2 lb. Ioaf pans. Proof dough for about 1 hour or until dough rises about 1 in. over top of pan. Bake at 380 F for 28 minutes. Do not use steam in baking process. Yields about 15 loaves.