Cottage Cheese-Pineapple-Dill Bread **** 10/96

Categories:
breads

1/4 cup butter
1/4 cup sugar
2 eggs; slightly beaten
1 cup small curd cottage cheese
1/2 cup crushed pineapple
1 **well drained
2 cup unbleached flour
4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon dill weed
1/2 cup milk

In a large bowl cream the butter and sugar together until fluffy. Add the eggs, cottage cheese and pineapple, and mix well. In another bowl combine the flour, baking powder, soda, salt and dill. Add the dry ingredients and the milk alternately to the cheese mixture. Spoon the batter into a greased and floured 8 inch round pan and bake at 375 for 10 minutes. Reduce heat to 350 and continue to bake for about fifty minutes or until a tester comes out clean. Cool for ten minutes in the pan and then remove to a rack to cool completely. Let this cool before you try to slice it.

Yield: 1 loaf