California dip bread (abm)*
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California dip bread (abm)*
  California    Bread    Dips  
Last updated 6/12/2012 12:42:37 AM. Recipe ID 1657. Report a problem with this recipe.
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      Title: California dip bread (abm)*
 Categories: Breads
      Yield: 1 Loaf
 
      1 pk Yeast
  3 1/3 c  Flour
    1/4 ts Baking soda
      1    Egg
    3/4 c  Cottage cheese
    3/4 c  Sour cream
      3 tb Sugar
  1 1/2 tb Butter
    1/4 c  Water
      1    Envelope Lipton's Onion
 
  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!!
 




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Recipe ID 1657 (Apr 03, 2005)

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