Cottage Dill Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bread | 12 | Servings | |
INGREDIENTS
| 2 | t | Yeast |
| 3 | T | Dry buttermilk |
| 2 | c | Bread flour |
| 1 | T | Sugar |
| 1 | t | Salt |
| 1 | T | Dry onion |
| 1 | T | Dill weed |
| 1/2 | T | Dill seed |
| 1 | T | Butter |
| 1/4 | c | Cottage cheese |
| 1/2 | c | Water |
| 3 | t | Yeast |
| 4 | T | Dry buttermilk |
| 3 | c | Bread flour |
| 2 | T | Sugar |
| 1 1/2 | t | Salt |
| 1 1/2 | T | Dry onion |
| 1 1/2 | T | Dill weed |
| 1 | T | Dill seed |
| 1 1/2 | T | Butter |
| 3/4 | c | Cottage cheese |
| 3/4 | c | Water |
INSTRUCTIONS
For all recipes, load ingredients into breadmachine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Watch the dough, adding water if too dry. Use light crust setting. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Adapted from Electric Bread. SANDAL@AOL.COM REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 7.5mg
Sodium: 575mg
Potassium: 138mg
Carbohydrates: 47.2g
Fiber: 2.1g
Sugar: 4.4g
Protein: 10.5g