Onion Dill Bread Tuesday January 8, 2008


1 envelope active dry yeast
1/4 cup warm, not hot, water
1 cup lowfat cottage cheese (small curd)
1 TBSP sugar
1 tsp dill seed, lightly crushed
1 TBSP minced fresh dillweed
tsp dried onion flakes
1 TBSP butter
1/2 tsp salt
1/2 tsp baking powder
2 egg whites
2 to 2-1/4 cups flour (white or whole wheat)


Dissolve yeast in warm water. Heat cottage cheese just until lukewarm. Remove from heat and add sugar, dill, onion flakes, butter, salt, soda, egg whites, and the yeast water mixture. Mix to blend. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into buttered casserole dish, cover with a clean dish cloth, and allow to rise in a warm place for about 40 minutes, until nearly doubled in size. Bake at 350̊. for 40 to 45 minutes. Serve this bread warm.

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