Cottage Cheese Dill Skillet Bread

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Cottage Cheese Dill Skillet Bread Ingredients

1 pk Active dry yeast	1 1/2 ts Salt
2 1/4 c Flour	1/2 ts Dill seed
1/4 c Water -; (120 degrees)	2 ts Finely-minced onion
1 c Lowfat cottage cheese	1/4 c Fresh snipped dill -;
1 tb Unsalted butter; melted	1 lg Lightly beaten egg; room
1/4 ts Baking soda	Nonstick cooking spray
2 tb Sugar

Instructions for Cottage Cheese Dill Skillet Bread

In the bowl of an electric mixer, gently combine the yeast, 1/4 cup flour and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes. Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes. Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes. Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 176 Calories (kcal); 2g Total Fat; (11% calories from fat); 8g Protein; 31g Carbohydrate; 5mg Cholesterol; 555mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: CheeseCuisine: Uncategorized

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