Recipe - Double Dill Bread

Dee Penrod
1 pack Baking yeast
One fourth cup Warm, not hot, water
1 cup Lowfat cottage cheese
(small curd)
1 Tablespoon sugar
1 Tablespoon reducedcalorie
Margarine
1 Teaspoon dill seed, crushed
Lightly
2 Teasp minced fresh dill weed
1 Teaspoon dried onion flakes
One half Teaspoon salt
One half Teaspoon baking powder
2 Whole, smilin' egg whites
2 To 2One fourth cups whole wheat
Flour

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 1One half 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%/ SodMg 160.0 Exchanges: Bread 1.8/ Meat
0.5/ Fat 0.3

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