Cottage dilly bread (1 1/2 lb loaf)

1 Servings

Quantity Ingredient
3 cups Bread flour
6 tablespoons Snipped fresh dill; or 3 T. dried dillweed, (I use 2 T. dried)
2 tablespoons Dry milk
1½ teaspoon Salt
¾ cup Water
½ cup Lowfat cottage cheese
2 tablespoons Canola; safflower, or sunflower oil, (I use Canola)
2 teaspoons Honey
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

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