Whole wheat dill bread

Yield: 1 Servings

Measure Ingredient
\N \N -JUDY GARNETT (PJXG05A)
1 pack Yeast; - or 2 1/2 tsp.
2 cups Whole wheat bread flour
1⅓ cup White bread flour
1 tablespoon Gluten
1 tablespoon Lecithin granules
¼ teaspoon Baking soda
1½ teaspoon Salt; - (I use Light Salt)
½ \N Ctn eggbeaters ;- or one egg - AT ROOM TEMP. water
¾ cup Non-fat Cottage Cheese
¾ cup Plain Non-Fat Yogurt
3 tablespoons Sugar
3 tablespoons Onion; minced dried
2 tablespoons Whole dill SEED
1½ tablespoon Olive oil; - or butter

Warm together the water; cottage cheese, yogurt, sugar, onion, dill seed and oil in microwave for about 30 seconds or until warm to the touch (about 110 deg). Set aside. Place all other ingredients above into the bread pan in order listed. Add warmed ingredients. Select white bread setting (other brands of B/M's may have a whole wheat setting), but the white bread setting works on the DAK. Set light/dark setting on side of B/M to 11 o'clock. Press Start. Open lid after dough has kneaded about 2 mins. Press dough lightly with fingertip. If wet, sticky dough adheres to your fingertip OR dough is not forming into one soft ball (NO sticky dough on bottom of pan), add 1 Tablespoon or more flour until dough is just slightly tacky and makes one soft ball of dough. Judy Garnett --- Hope this does well for you. I use my elec. knife to slice the bread top to bottom down the center first. Then place the two cut sides down and slice them thin. This makes a great sandwich bread or is good toasted with a little diet margarine spread. Best regards, Judy Garnett 11/07 11:18 am JUDY/NC PJXG05A Formatted by Elaine Radis

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