Name: Double Dill Bread
Ingredients: Dee Penrod; 1 pk Baking yeast; 1/4 c Warm, not hot, water; 1 c 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Breadmaker, Rolls	16	Servings

INGREDIENTS

		Dee Penrod
1	pk	Baking yeast
1/4	c	Warm, not hot, water
1	c	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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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