Double Dill Bread Recipe

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Double Dill Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Double Dill Bread

 

Ingredients

1 dee penrod
1 package baking yeast
1/4 cup warm, not hot, water
1 cup lowfat cottage cheese
1 (small curd)
1 tablespoon sugar
1 tablespoon reduced-calorie
1 margarine
1 teaspoon dill seed, crushed
1 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
1 flour



 

Preparation

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

 

 

Servings: 16

 

 

 

 


 

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