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Double Dill Bread

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Submitted by quinchf

YIELD

1 loaf

PREP

15 min

COOK

50 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
baking
¼ 59
CUP ML WATER
1 237
CUP ML COTTAGE CHEESE (LOW-FAT 1%)
small curds
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML MARGARINE
reduced-calorie
1 5
TEASPOON ML DILL SEED
crushed lightly
2 1E+1
TEASPOON ML DILL WEED
fresh, minced
1 5
TEASPOON ML ONION FLAKES
dried
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
2 2
WHOLE, WHOLE, EGG WHITES *
2-1/4

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 135 26% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 343mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 20g
Vitamin A 4% Vitamin C 1%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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