This California Dip Bread is a nostalgic classic that blends the savory punch of onion soup mix with the creamy richness of cottage cheese and sour cream. The result is an incredibly moist, tender loaf with a subtle sweetness and a distinct onion aroma that pairs beautifully with deli meats or butter. It’s versatile enough to serve as a hearty sandwich bread, a side for soups, or even sliced thin for cocktail appetizers. The dough is forgiving and easy to handle, making it a favorite for home bakers who enjoy a slightly denser, richer texture than standard white bread. Fresh from the oven, it offers a comforting, homemade taste that is hard to resist.
California Dip Bread (Abm)*
Description
This California Dip Bread is a nostalgic classic that blends the savory punch of onion soup mix with the creamy richness of cottage cheese and sour cream. The result is an incredibly moist, tender loaf with a subtle sweetness and a distinct onion aroma that pairs beautifully with deli meats or butter. It&# 226;ÂÂs versatile enough to serve as a hearty sandwich bread, a side for soups, or even sliced thin for cocktail appetizers. The dough is forgiving and easy to handle, making it a favorite for home bakers who enjoy a slightly denser, richer texture than standard white bread. Fresh from the oven, it offers a comforting, homemade taste that is hard to resist.Ingredients
Directions
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Preheat oven to 350ðF (175ðC) and grease a large loaf pan or two small loaf pans.
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In a large mixing bowl, dissolve the yeast in 1/4 cup of warm water.
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Let the mixture sit for 5-10 minutes until it becomes frothy and active.
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Add the softened butter, egg, sour cream, and cottage cheese to the yeast mixture.
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Stir in the onion soup mix envelope and sugar, mixing until well combined.
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Sprinkle in the baking soda and mix thoroughly.
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Gradually add the flour, about 1 cup at a time, mixing well after each addition.
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Once the dough becomes stiff, turn it out onto a lightly floured surface.
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Knead the dough for 10-15 minutes until it is smooth, elastic, and slightly tacky but not sticky.
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If the dough is too sticky, add a small amount of extra flour during kneading.
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Place the dough in a lightly greased bowl, turning to coat the top.
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Cover the bowl with a damp cloth or plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
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Punch down the dough to release air bubbles and knead gently for a minute.
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Transfer the dough to your prepared loaf pan(s).
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Cover loosely and let rise again for 45 minutes, or until doubled in size again.
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Bake at 350ðF (177ðC) for 40-45 minutes for a large loaf, or 15-20 minutes for mini-loaves.
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The bread is done when it sounds hollow when tapped or a cake tester comes out clean.
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Remove from the pan immediately and place on a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 972.2kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 10.2g51%
- Cholesterol 88.9mg30%
- Sodium 231.4mg10%
- Total Carbohydrate 169.3g57%
- Dietary Fiber 5.8g24%
- Sugars 16.3g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
