Sourdough dill bread

Yield: 1 loaf

Measure Ingredient
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
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%.

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