·         2 1/2 cups Gluten Free Pantry French Bread and Pizza Mix

·         1 Tablespoon sugar

·         1 Tablespoon instant minced onion

·         2 teaspoons dill seed

·         1/2 teaspoon baking soda

·         1 Tablespoon active dry yeast

·         1/2 cup water or milk

·         1 Tablespoon margarine or butter

·         1 cup creamed cottage cheese

·         1 egg, separated plus 1 egg white

·         2 teaspoons margarine or butter, melted

 

In a large bowl, combine 1 cup of mix, sugar, onion, dill seed, baking soda, and yeast. Toss to blend. In a small saucepan, heat water, 1 Tablespoon butter, and cottage cheese until very warm (115 degrees). Beat egg whites until they form stiff peaks. Lightly beat egg yolk and add warm liquids and egg yolk to flour mixture. Beat at low speed until moistened; beat 3 minutes at medium speed.

 

By hand, stir in remaining flour to form a stiff batter. Fold in beaten egg whites. Turn into lightly oiled 2 quart casserole. Cover loosely with plastic wrap and let rise in a warm place until dough has risen to the top of the dish. (About 40 minutes.)

 

Preheat oven to 350 degrees. Bake uncovered 30 to 40 minutes or until top is golden brown. Immediately remove from casserole and brush with 2 teaspoons melted butter. Slice and serve.

 

May be frozen.

 

Variations: Replace dill seed with 1 1/2 teaspoons dried basil and 3 minced sundried tomatoes. If using sun-dried tomatoes in oil, use 1 tablespoon of the oil in place of the tablespoon of butter in this recipe.