| 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
A Message from our Provider:
“God owns you, and every molecule you have ever touched”