Rosemary Bread

from Barb Jarrett


1 pkg. rapid rise dry yeast

1/4 cup warm water

1 cup lukewarm creamed cottage cheese

2 Tbs. sugar

1 Tbs. minced onion

1 Tbs. butter

1 Tbs. dried rosemary, grind up

1/2 tsp. soda

1/2 tsp. salt

1 unbeaten egg

2-1/4 to 2-1/2 cups flour


Dissolve yeast in water in a large mixing bowl.

Mix in all remaining ingredients, beating well.

Let rise until double in size (50-60 min.)

Stir down, put into well-greased glass loaf bread dish.

Baste with butter and let rise until light (30-40 min.).

I donít brush with butter when it comes out of the oven.

I like it crusty.  Cut with electric knife.  The rosemary in

this bread has a distinct flavor.  Spread with butter and

ENJOY.  A great bread with stews, soups or Italian dishes.


I love to put dillweed instead of the rosemary for a spice.

Wonderful flavor also.