California Dip Bread (bread machine)
nl.culinair/cassee
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!!
1 pkg yeast
3 1/3 cups 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 Soup Mix (more/less to taste)
In the order listed, place the first 4 ingredients into the pan. 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 bread crock (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.
nl.culinair/cassee
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!!
1 pkg yeast
3 1/3 cups 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 Soup Mix (more/less to taste)
In the order listed, place the first 4 ingredients into the pan. 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 bread crock (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.
MsgID: 319010
Shared by: Betsy at TKL
In reply to: Recipe: Bread Machine Recipes (29) 2002-02-27
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at TKL
In reply to: Recipe: Bread Machine Recipes (29) 2002-02-27
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (46)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Parmesan-Pine Nut Biscuits (using whole wheat flour)
- Bacon Cheddar Grilled Sourdough Bread (grill or oven)
- Angela's Bistro 51 Cheddar Biscuits (using buttermilk, parsley and garlic)
- Hand Pressed Corn Tortillas
- Good Housekeeping Popovers
- Romano and Dried-Tomato Rolls (using refrigerated breadsticks)
- Hardee's Biscuits (repost)
- Pecan Orange Bread (pull-apart bread using refrigerated biscuit dough)
- Never Fail Homemade Flour Tortillas
- Cheesy Garlic Bread / America's Test Kitchen
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!