Double Dill Bread Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
Dee Penrod,
1 package: Baking yeast,
1/4 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,
1/2 Teaspoon: salt,
1/2 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 1-1/2 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
Source from luhu.jp
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
Source from luhu.jp