Casserole Bread

The Record’s “Recipe of the Week”:
Casserole Bread by Norma Purtha

1 pkg. hot roll mix (or make your own)
1/2 cup warm water
2 eggs, one separated
3/4 cup cottage cheese, drained but not dry
1 envelope dry onion soup mix
Onion salt

Grease at 1-1/2 qt. round baking dish.

In a large mixing bowl, combine the warm water and yeast (from the roll mix). Save one egg white. Stir in other egg and remaining yolk. Add hot roll mix, cottage cheese, and dry soup mix. Stir until blended. Let rise in warm place until doubled in size, about one hour.

Stir using 20-30 strokes. Turn into the prepared baking dish. Beat the egg white until frothy then brush onto the top of the dough. Sprinkle lightly with the onion salt. Let rise again until double in size.

Bake at 350° for about 25 minutes . It will be golden brown when done.