Yield: 1 loaf
| Measure | Ingredient |
|---|---|
| \N \N | 1 1/2 LB. LOAF |
| 1½ teaspoon | Active dry yeast |
| 2 tablespoons | Sugar |
| 3 cups | Bread flour |
| 1 teaspoon | Salt |
| 2 tablespoons | Dill weed |
| 1 each | Egg |
| ¾ cup | Cottage cheese |
| 3 ounces | Warm water |
| ½ cup | Sourdough starter |
| \N \N | 1 LB. LOAF |
| 1 teaspoon | Active dry yeast |
| 1½ tablespoon | Sugar |
| 2 cups | Bread flour |
| ½ teaspoon | Salt |
| 4 teaspoons | Dill weed |
| 1 each | Egg |
| ½ cup | Cottage cheese |
| ¼ cup | Warm water |
| ¼ cup | Sourdough starter |
NOTE: For Panasonic/National machines, use 2½ tsp. of yeast for the 1 ½ pound loaf.
SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor.
Here, you'll find the classis taste of dill bread with a trace of sourdough aroma. This is a splendid variation of dill bread that is excellent for sandwiches, particularly tuna salad.
Follow manufacturer's directions...
NUTRITIONAL INFORMATION
For 1 ½ lb. loaf - total calories - 2078, total protein - 87 gm, total carbohydrates - 383 gm, total fat - 16 gm, total saturated fat ~ 4 gm, total cholesterol - 236 mg, total sodium - 2981 mg, total fibre - 8 gm, calories from fat - 7%.
For 1 lb. loaf - total calories - 1377, totoal protein - 50 gm, total carbohydrates - 249 gm, total fat - 12 gm, total saturated fat ~ 3 gm, total cholesterol - 228 mg, total sodium - 1653 mg, total fibre - 5 gm, calories from fat - 8%.