Double Dill Bread
---------- Recipe via Meal-Master (tm) v8.02
Title: DOUBLE DILL BREAD
Categories: Breadmaker, Rolls
Yield: 16 servings
Dee Penrod
1 pk Baking yeast
1/4 c Warm, not hot, water
1 c 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
1/2 Teaspoon salt
1/2 Teaspoon baking powder
2 Whole, smilin' egg whites
2 To 2-1/4 cups whole wheat
Flour
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 1-1/2 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 82.40/ Protein 20%/ Carbohydrate
68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat
0.5/ Fat 0.3
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