Double dill bread

Yield: 16 Servings

Measure Ingredient
\N \N Dee Penrod
1 pack Baking yeast
¼ cup Warm, not hot, water
1 cup Lowfat cottage cheese
\N \N (small curd)
1 \N Tablespoon sugar
1 \N Tablespoon reduced-calorie
\N \N Margarine
1 \N Teaspoon dill seed, crushed
\N \N Lightly
2 \N Teasp minced fresh dill weed
1 \N Teaspoon dried onion flakes
½ \N Teaspoon salt
½ \N Teaspoon baking powder
2 \N Whole, smilin' egg whites
2 \N To 2-1/4 cups whole wheat
\N \N 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 1-½ 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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