Ingredients Lbs. Ozs. Method
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.
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.
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.