Servings: 1 loaf

2½ c. flour 2½ c. flour
1 envelope bacon-onion dip mix 1 envelope bacon-onion dip mix
1 envelope yeast 1 envelope yeast
¼ tsp. baking soda ¼ tsp. baking soda
1 c. cream-style cottage cheese 1 c. cream-style cottage cheese
⅓ c. warm water ⅓ c. warm water
butter butter
1 egg 1 egg
coarse salt (optional) coarse salt (optional)

Put 1-c. flour, dip mix, yeast, & baking soda in blender container.
Cycle blender on & off to mix.
Put cottage cheese, water, & 1-tbsp. butter in saucepan & heat, stirring constantly, just till butter melts.
Add cottage cheese mixture & egg to blender contents & blend thoroughly on medium speed. (If necessary, stop blender & scrape with spatula.)
Pour blender contents into large bowl & gradually stir in remaining flour by hand.
Cover & let rise in warm, draft free place till doubled in bulk (about 1½-hrs.).
Grease 8½x4½x2½-in. loaf pan well.
Stir down dough, shape into loaf, & place in loaf pan.
Let rise in warm, draft free place till nearly doubled in bulk (about 40-mins.).
Preheat oven to 350° F & bake 35 to 40 mins.
Cover loosely with foil, shiny side towards bread, & bake another 15-mins.
Remove loaf from pan, brush with butter, &, if desired, sprinkle with coarse salt.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)