Cottage Dill Bread

By S Beavin

4.56 / 5

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⅔ cup warm water 110 degrees F/45 degrees C
⅔ cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed
1 teaspoon salt
1 ½ tablespoons active dry yeast