Double dill bread

16 Servings

Ingredients

Quantity Ingredient
Dee Penrod
1 pack Baking yeast
¼ cup Warm, not hot, water
1 cup 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
½ Teaspoon salt
½ Teaspoon baking powder
2 Whole, smilin' egg whites
2 To 2-1/4 cups whole wheat
Flour

Directions

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 1-½ 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 82⅖/ Protein 20%/ Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1⅘/ Meat ½/ Fat 0.3

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