RANCH CASSEROLE BREAD
HANDS ON 15 minutes RISE 1 hour BAKE 35 minutes at 350°F
1. Grease a 2-qt. round casserole dish. In a large bowl combine 2 cups of the flour, the 3 Tbsp. herbs, 4 tsp. of the dressing mix, the yeast, and salt.
2. In a small saucepan combine cottage cheese, the water, 2 Tbsp. of the butter, and the honey. Cook over medium until warm (120°F to 130°F) and butter almost melts.
3. Add cottage cheese mixture and egg to flour mixture. Beat with a mixer on low 2 minutes, scraping bowl as needed. Add remaining 1/2 cup flour. Beat 1 minute more.
4. Transfer mixture to prepared dish. Cover; let rise in a warm place until double in size (about 60 minutes).
5. Preheat oven to 350°F. Bake until golden brown and bread sounds hollow when tapped, about 35 minutes. Cool in dish on a wire rack 10 minutes.
6. Meanwhile, in a small bowl combine remaining 2 Tbsp. butter, 1 tsp. dressing mix, and the 1 tsp. fresh herbs; spread over top of warm bread.
Makes 1 loaf (12 slices).
This story is from the Best Quick Breads & Muffins edition of Better Homes & Gardens US.
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This story is from the Best Quick Breads & Muffins edition of Better Homes & Gardens US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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