Pan Yerba Y Caseosa

• 1 pt. low-fat cottage cheese
• 6 oz. pkg. or equivalent Blue cheese
• 3 envelopes active dry yeast
• 3/4 c. warm water (just eliminate chill factor)
• 2 1/4 c. low-fat milk
• 1/2 onion, finely chopped
• 3 Tbsp. margarine
• 3 tsp. sugar
• 3 tsp. salt
• 3 tsp. dil weed
• 1 c. fresh, chopped parsley
• 3 eggs, slightly beaten
• 6 to 8 c. Stone Buhr unbleached whole wheat flour

1. Soften yeast in warm water in a large mixing bowl.
2. Care should be exercised to assure water is not too warm or you will kill the yeast.
3. Scald milk.
4. Add cheeses, onion and margarine. Stir until the mixture is entirely blended.
5. Add sugar, salt, dill weed and parsley.
6. Cool mixture and add with eggs and at least 1 cup of flour to yeast.
7. Mix with a continuous motion, adding flour until the entire unit is well mixed, but not too stiff.

lowfat cottage cheese, cheese, active dry yeast, warm water, lowfat milk, onion, margarine, sugar, salt, dil weed, parsley, eggs, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536212 (may not work)