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Dill Bread

 

7

Yield

1

loaf

Prep

15

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 package yeast, active dry
¼ cup water
warm
1 cup cottage cheese
creamed, heated to lukewarm
*
2 tablespoons sugar
1 tablespoon onions
minced
1 tablespoon butter
melted
1 large eggs
1 teaspoon salt
2 teaspoons dill seed
2 ¼ cups unbleached all-purpose flour

Directions

Dissolve yeast in warm water.

Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2½ cups of flour).

Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling).

Cover and let rise in a warm place until doubled.

Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.

Let rise again. Bake for 30 to 45 minutes at 350℉ (180℃).

While warm, bursh loaf with soft butter, sprinkle well with salt.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 33114% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 630mg 26%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 10%
Sugars g
Protein 19g
Vitamin A 3% Vitamin C 1%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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