---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 1 servings
     1/4    To 1/2 cup warm water
       2 tb Sugar
       1 pk Active dry yeast
   2 3/4 c  All-purpose flour
       1 tb Instant minced onions
       1 tb Butter or margarine
       2 ts Dried dill weed
       1 ts Salt
     1/4 ts Baking soda
       1 c  Creamed cottage cheese, room
       1    Egg, beaten
   Makes 1 loaf
   Vegetable oil or melted butter or margarine
   Combine 1/4 cup of the water, sugar and yeast.  Stir
   to dissolve yeast and let stand until bubbly, about 5
   Fit processor with steel blade.  Measure flour,
   onions, butter, dill weed, salt and soda into work
   bowl.  Process until mixed, about 15 seconds.
   Add yeast mixture to flour mixture.  Process until
   blended, about 10 seconds.
   Combine cottage cheese and beaten egg.  Pour evenly
   over flour mixture.
   Turn on processor and very slowly drizzle just enough
   remaining water through feed tube into flour mixture
   so dough forms a ball that cleans the sides of the
   bowl.  Process until ball turns around bowl about 25
   times. Turn off processor and let dough stand 1 to 2
   Turn on processor and gradually drizzle in just enough
   remaining water to make dough soft, smooth and satiny
   but not sticky. Process until dough turns around bowl
   about 15 times.
   Turn dough onto lightly greased surface.  Shape into a
   ball and place in lightly greased bowl, turning to
   grease all sides. Cover loosely with plastic wrap and
   let stand in warm place until doubled, about 1 hour.
   Punch down dough.  Shape into smooth ball and place on
   greased cookie sheet.  Roll or pat dough into a circle
   about 8 inches in diameter. Brush with oil and let
   stand in warm place until almost doubled, about 45
   Heat oven to 350 F.  Bake until evenly brown, 35 - 45
   Remove from cookie sheet.  Cool on wire rack.
   Food Processor Bread Book From the collection of Jim