Chive & Dill Batter Bread Recipe
Recipe Ingredients
1/2 cup warm water
2 tbsp sugar
1 tbsp or packet active dry yeast
2 cup (1pint) lowfat cottage cheese
1/2 cup chopped chives (onions or scallions, )
1 heaping tbsp dill weed, or seeds
2 eggs
2 tsp salt
1/2 tsp baking soda
1 cup stone ground whole wheat flour
3 cup unbleached all purpose flour
Recipe Preparation
There are particular batter breads that have become very popular over
the years and this is one of them. Its full of dill, chives, and
lowfat cottage cheese, and contains no other fat at all. But it's so
moist and chewy, you'd never think of eating it with butter.
Pour the warm water into a large mixing bowl and dissolve in it the
sugar and the yeast. While they dissolve, heat the cottage cheese in
a large saucepan until the chill is off. When it has warmed slightly,
add the chives, dill, eggs, salt, baking soda, and flour. Mix this
all up and add it to the yeast mixture, making sure it is all well
blended. The next part, the rising or proofing, takes time, but it's
the yeast that doing all the work. You can determine how long it
will take by where you put the dough. If you want the yeast to work
quickly, say in 1-1/2 hours, put your bowl somewhere warm and cozy
(75F-85F) If you want the yeast to work slowly, say all day while
you're at work, put the dough somewhere cool (55F-65F) or in the
refrigerator. Make sure your dough is covered so it doesn't dry out,
and then go away and do whatever you have to do. About an hour before
you want to serve your bread, stir it down, and pour it into two
small, lightly greased casserole dishes or 4-1/2x8-1/2 bread pans.
Cover and let them rise again, this time for 3/4 to 1 hour. (If the
dough is cold, the loaves may take a bit more time to rise.) About 15
minutes before you bake your bread, preheat your oven to 350F. Bake
the loaves for 30-35 minutes or until they are brown and crusty.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens
Servings: 6
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Food Tips of the Week
Dieting tipsIn deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
Some low carbohydrate diet pointers:
* Don't skip meals Most reduced carbohydrate recipes are, errmm.., low in carbs. Your body must have energy, and carbs are a very efficient source of energy. A lower carbohydrate diet requires more care in managing your energy intake, as any energy contributed by non-carbohydrate sources is far slower to act.
Flavonoid foods
(inlcudes citrus fruits, red apples, garden pea and peppermint)
The compounds known as flavonoids which are present in these foods are thought by experts to have properties in preventing cancer.
Researchers researching the properties of flavonoids suspect that they could also have many other health giving capabilities, amongst them, antiviral and antiplatelet activities..
The majority of these are also low in calories, so should be a part of every diet.
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