Double Dill Bread
Yield
1 loafPrep
15 minCook
50 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
baking |
|
| ¼ | cup |
water
|
|
| 1 | cup |
cottage cheese (low-fat 1%)
small curds |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
margarine
reduced-calorie |
|
| 1 | teaspoon |
dill seed
crushed lightly |
|
| 2 | teaspoon |
dill weed
fresh, minced |
|
| 1 | teaspoon |
onion flakes
dried |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | Whole, |
egg whites
|
*
|
| 2-1/4 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
baking |
|
| 59 | ml |
water
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
small curds |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
margarine
reduced-calorie |
|
| 5 | ml |
dill seed
crushed lightly |
|
| 1E+1 | ml |
dill weed
fresh, minced |
|
| 5 | ml |
onion flakes
dried |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2 | Whole, |
egg whites
|
*
|
|
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 1½ 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.
Bake at 350℉ (180℃). for 40 to 45 minutes.
Serve warm.
