Title: Double Dill Bread
Categories: Breadmaker Bread
Yield: 16 Servings
| | | Dee Penrod |
| 1 | pk | Baking yeast |
| 1/4 | c | Warm, not hot, water |
| 1 | c | Lowfat cottage cheese |
| | | (small curd) |
| 1 | | Tablespoon sugar |
| 1 | | Tablespoon reduced-calorie |
| | | Margarine |
| 1 | | Teaspoon dill seed, crushed |
| | | Lightly |
| 2 | | Teasp minced fresh dill weed |
| 1 | | Teaspoon dried onion flakes |
| 1/2 | | Teaspoon salt |
| 1/2 | | Teaspoon baking powder |
| 2 | | Whole, smilin' egg whites |
| 2 | | To 2-1/4 cups whole wheat |
| | | Flour |
Dissolve yeast in warm water. Heat cottage cheese until lukewarm. Remove
from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites,
and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a
1-1/2 quart casserole dish with vegetable coating spray. Turn dough into
casserole dish and allow to rise in a warm place for 30 to 40 minutes.
(Should double in size.) Bake at 350~ for 40 to 45 minutes. Serve warm.
YIELD: 16 slices (1 slice per serving) Calories 82.40/ Protein 20%/
Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat
0.3