---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DOUBLE DILL BREAD
 Categories: Breadmaker, Rolls
      Yield: 16 servings
 
           Dee Penrod
      1 pk Baking yeast
    1/4 c  Warm, not hot, water
      1 c  Lowfat cottage cheese
           (small curd)
      1    Tablespoon sugar
      1    Tablespoon reduced-calorie
           Margarine
      1    Teaspoon dill seed, crushed
           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
           Flour
 
  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
 
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