California Dip Bread (Abm)* Recipe
Home
Recipe Index
Breadmaker Recipes
To make the most of this California Dip Bread (Abm)* recipe, always
use the finest quality ingredients you can buy.
This California Dip Bread (Abm)* recipe is located
in the Breadmaker recipes section.
There are over 80,000 recipes in our collection.
Please use the menu at the bottom of this column to choose a
different recipe section.
|
California Dip Bread (Abm)* Recipe
California Dip Bread (Abm)* Ingredients:
1 package Yeast
3 1/3 cup Flour
1/4 tsp Baking soda
1 Egg
3/4 cup Cottage cheese
3/4 cup Sour cream
3 tbsp Sugar
1 1/2 tbsp Butter
1/4 cup Water
1 Envelope Lipton's Onion
California Dip Bread (Abm)* Preparation:
Slightly warm the next 6 ingredients and pour into pan. Select white
bread and push 'start'.
NOTE: I have made this recipe manually, and it's fabulous. I used an
entire envelope of Lipton's Recipe Secrets (Onion), and did the
following:
Dissolve the yeast in 1/4 warm water in the bottom of large mixing
bowl. Add the butter, egg, sour cream, and cottage cheese (all
slightly warmed) and mix well. Stir in the soup mix and the sugar,
and lastly the baking soda, mixing all well. Add the flour about 1
cup at a time, mixing thoroughly - after last addition, start using
you hands to mix and knead. Knead well (about 10-15 minutes) until
dough is elastic (my dough was too sticky and I ended up adding a
little additional flour). Let rise until double (about 1 1/2 hours)
in a lightly greased bowl (<-- important! I didn't grease the bowl
and it got sticky on the bottom); punch down and knead lightly. Place
dough in greased baking container of choice, and let rise again until
double again (about another 45 minutes). Bake at 350 degrees for
40-45 minutes, or until cake tester comes out clean. Remove from pan
immediately and cool completely on cooling rack. This recipe made
enough for 1 loaf in my breadcrock (about 3/4 of the dough), and the
remaining 1/4 made 2 mini-loaves. The mini-loaves, however, only bake
about 15 minutes or so. Would probably produce two regular-sized
loaf pans of bread. Would be excellent with deli meats or used
grilled for other sandwiches! The mini-loaves or a decorative tube
pan would turn it into wonderful cocktail bread. Tastes like a very
moist, slightly sweet double-onion bagel. I am anxious to use this
same recipe and experiment with other soup mixes!!
| “Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” | | Art Buchwald |
| “This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” | | Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you liked this California Dip Bread (Abm)* recipe, you may like to browse the following sites:
|
