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In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4" individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. Yield: 1 large round loaf or 10 individual dinner rolls. From Joyce Ellenbecker/Anaheim, CA in "The Kitchen Table: Where Herbs and Spices Make the Difference" column in "The Herb Companion." February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy Harned.
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|Serving Size: 1 Loaf (5851g)|
|Recipe Makes: 1 Loaf|
|Calories from Fat: 1978 (25%)|
|Amt Per Serving||% DV|
|Total Fat 219.7g||293 %|
|Saturated Fat 75.2g||376 %|
|Monounsaturated Fat 66.9g|
|Polyunsanturated Fat 39.8g|
|Cholesterol 5006.3mg||1540 %|
|Sodium 8039.9mg||277 %|
|Potassium 11263.2mg||296 %|
|Total Carbohydrate 391g||115 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 375.7g|
|Protein 1056.9g||1510 %|
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Calories per serving: 7997
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