Yield: 1 Servings
|3 cups||Bread flour|
|6 tablespoons||Snipped fresh dill; or 3 T. dried dillweed, (I use 2 T. dried)|
|2 tablespoons||Dry milk|
|½ cup||Lowfat cottage cheese|
|2 tablespoons||Canola; safflower, or sunflower oil, (I use Canola)|
|1 pack||Active dry yeast|
Someone requested dill bread. This is our family's favorite which, I believe, I found in The Bread Machine Gourmet by Shea MacKenzie.
Program the breadmaker for the whole wheat mode.
Posted to Bread-bakers Digest by "Helen Miller" <helenmiller@...> on Feb 9, 1998