I usually alternate between sweet and savory. Today’s daily bread is savory.   It is bread machine friendly,  complete protein, and makes a great accompaniment to soup, salad, and is splendid for grilled sandwiches. I like it for cheese toast made in the toaster oven.

3/4 cup warm water

2/3 cup cottage cheese

1 tablespoon olive or avocado oil

1 tablespoon white sugar

1 & 1/4 teaspoon sea salt

3 cups bread flour (if you make it by hand use all purpose flour)

1 tablespoon dried onion flakes

1/2 teaspoon dill seeds

1 teaspoon yeast. I have been getting good results using bread machine yeast.

Add all ingredients ingredients to baking  pan in order listed. I ALWAYS spray the inside of the baking pan first.  

Be sure to make a well with the back of a spoon to put the yeast into. You do not want the yeast sinking into the wet ingredients! 

Place the baking pan into the machine, and set it to basic bread, 1.5 lb. loaf, regular crust, and turn the machine on. You will want to check after about 10 minutes to see if you need to add water or flour. Even with the add-ins, the dough should be smooth and rounded. If your dough is too wet, add flour, one tablespoon at a time. If it’s too dry, add warm water one tablespoon at a time. Smooth dough makes a better loaf.

Here is the beautiful cottage cheese dill bread, still slightly warm.  The aroma is mouth watering.

You can see my crumb saving bread cutting board. Homemade bread has a wonderful crust, which makes a lot of crumbs. I save these crumbs in the freezer to top casseroles of all kinds. And as a wonderful addition to meat loaf 

sage