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Name: Dill Yeast Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 tb Onion flakes; 1/4 ts Baking soda; 2 tb Sugar; 1/2 ts Diet margarine;; 1 c Cottage cheese; 1 tb Fresh dill weed; dill seed; 1 ts Salt; 2 1/2 c Bread flour; 2 Egg beaters? 99% egg; 1 pk Yeast; not instant

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INGREDIENTS

1 tb Onion flakes
1/4 ts Baking soda
2 tb Sugar
1/2 ts Diet margarine;
1 c Cottage cheese
1 tb Fresh dill weed; dill seed
1 ts Salt
2 1/2 c Bread flour
2 Egg beaters? 99% egg
1 pk Yeast; not instant
brush on after baking

Servings

INSTRUCTIONS

Have eggs at room temperature. Heat the cottage cheese until barely warm to touch, about 110 degrees. Mix the cottage cheese in large bowl along with sugar, onion, dill, salt, baking soda, eggs and yeast. Add flour, 1/2 cup at a time, to make a stiff batter. Beat well after each addition with an electric mixer flat beater, or use a wooden spoon if mixing by hand. Since this is a heavy batter, not a dough, it will not be kneaded. Cover the dough with plastic wrap and let rise in warm place for 1 hour or more. Remove the plastic wrap and stir down the batter with 20-25 strong strokes. Spoon the batter into a greased 1-1/2 quart casserole dish. Cover with wax paper and leave until the batter doubles in size, about 45 minutes. Keep the waxed paper from touching the batter or it may collapse when the paper is pulled away. Bake in a PREHEATED 350-degree oven for 40-45 minutes or until deep brown and crusty. Test with a wooden toothpick and if it does not come out clean, then bake 5-8 minutes longer. Remove bread from oven and immediately brush with the margarine. Sprinkle with salt if desired. You might use coarse salt as an interesting variation. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Jo Anne Merrill

NOTES

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Dill Yeast Bread

1 tb Onion flakes
1/4 ts Baking soda
2 tb Sugar
1/2 ts Diet margarine;
1 c Cottage cheese
1 tb Fresh dill weed; dill seed
1 ts Salt
2 1/2 c Bread flour
2 Egg beaters? 99% egg
1 pk Yeast; not instant
 brush on after baking

Have eggs at room temperature. Heat the cottage cheese until barely warm  to touch, about 110 degrees. Mix the cottage cheese in large bowl along  with sugar, onion, dill, salt, baking soda, eggs and yeast.   Add flour, 1/2 cup at a time, to make a stiff batter. Beat well after  each addition with an electric mixer flat beater, or use a wooden spoon if  mixing by hand. Since this is a heavy batter, not a dough, it will not be  kneaded.   Cover the dough with plastic wrap and let rise in warm place for 1 hour  or more. Remove the plastic wrap and stir down the batter with 20-25 strong  strokes. Spoon the batter into a greased 1-1/2 quart casserole dish. Cover  with wax paper and leave until the batter doubles in size, about 45  minutes. Keep the waxed paper from touching the batter or it may collapse  when the paper is pulled away. Bake in a PREHEATED 350-degree oven for  40-45 minutes or until deep brown and crusty. Test with a wooden toothpick  and if it does not come out clean, then bake 5-8 minutes longer.   Remove bread from oven and immediately brush with the margarine.  Sprinkle with salt if desired. You might use coarse salt as an interesting  variation.    >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe    Recipe By     : Jo Anne Merrill

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 10 Servings

Calories: 450
Calories from Fat: 19 (4%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.8g
Cholesterol 0.9mg		0 %
Sodium 125.8mg		4 %
Potassium 146.6mg		4 %
Total Carbohydrate 89.7g		26 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 86.8g
Protein 16.2g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 450

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