Convection Microwave Oven Cookbook

47
No-Knead Cheddar Dill Bread
2½ to 3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons dill weed
1 teaspoon dill seed
1 teaspoon salt
¼ teaspoon baking soda
1 package active dry yeast
1 cup small-curd cottage cheese
¼ cup water
1 tablespoon margarine or butter
1 egg
2 cups shredded sharp Cheddar cheese
1 egg, slightly beaten
Poppy seed
Makes one 8-inch round loaf,
16 servings
Combine 1 cup of flour, sugar, dill weed, dill seed, salt,
baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-cup glass
measure. Microwave at HIGH (100%) 2 minutes. Add cot
-
tage cheese mixture, egg and Cheddar cheese to dry ingredi-
ents. Stir well. Add enough flour to make a stiff dough.
Soak a cloth with hot water, wring it out and place it over
mixing bowl. Let dough rise in oven at *SLOW COOK
100˚F. until double in size, about 1 hour.
Grease well an 8-inch round cake pan. Place in pan bottom a
wax paper circle cut to fit. Place a strip of wax paper, 2
½x 25
inches, around pan edge. Grease both wax paper circle and
strip. Stir dough down and put in prepared pan, patting
the dough to smooth it. Let dough rise in 100˚F. oven until
double in size, 35 to 45 minutes.
Brush bread lightly with beaten egg and sprinkle top with
poppy seed. Bake 25 to 35 minutes on low rack on LOW
MIX. Remove from pan. Cool on wire rack.
* Necessary to change temperature on SLOW COOK.
Per Serving:
Calories: 168
Protein: 8 g.
Carbohydrate: 17 g.
Fat: 7 g.
Cholesterol: 51 mg.
Sodium: 319 mg.
Hearty Cheese Caraway Bread
6¾ cups all-purpose flour
3 tablespoons sugar
2
½ teaspoons salt
¼ teaspoon baking soda
1 package rapid rise yeast
2 teaspoons caraway seed
1 cup milk
1 cup water
⅓ cup margarine or butter
1
¾ cups grated sharp Cheddar cheese
¼ cup melted margarine or butter (for greasing)
Makes 2 loaves,
24 servings
Set aside 1 cup of flour. In large bowl, mix remaining flour,
sugar, salt, baking soda, yeast and caraway seed. Heat
milk, water and ⅓ cup of margarine until hot to touch,
approximately 2
½ to 3 minutes on MEDIUM (50%); stir
into dry ingredients. Mix in only enough reserved flour to
make soft dough. Turn out onto lightly floured surface;
knead until smooth and elastic, about 8 to 10 minutes.
Cover; let rise 10 minutes.
Divide dough in half; roll half into a 15x9-inch rectangle.
Sprinkle
¾ cup of grated cheese evenly over dough. Roll
tightly from short end to other. Pinch dough together at ends
and along seam. Repeat with second half of dough.
Brush tops of loaves with melted margarine and sprinkle
top with 2 tablespoons from the remaining cheese. Press
gently on top of loaves. Place each loaf in a buttered
8
½x4½-inch loaf pan. Let rise in oven on *SLOW COOK
100˚F. 40 minutes.
Bake 25 to 30 minutes on LOW MIX until golden brown.
Remove from pans and cool on wire racks.
* Necessary to change temperature on SLOW COOK.
Per Serving:
Calories: 216
Protein: 6 g.
Carbohydrate: 30 g.
Fat: 8 g.
Cholesterol: 9 mg.
Sodium: 343 mg.