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