Ingredients:
- 1 envelope active dry yeast
- 1/4 cup warm, not hot, water
- 1 cup lowfat cottage cheese (small curd)
- 1 tablespoon sugar
- 1 teaspoon dill seed, lightly crushed
- 2 teaspoon minced fresh dillweed
- 1 teaspoon dried onion flakes
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 whole egg whites
- 2 to 2-1/4 cups whole wheat flour
Preparation:
Dissolve yeast in warm water. Heat cottage cheese just until lukewarm. Remove from heat and add sugar, dill, onion flakes, butter, salt, soda, egg whites, and the yeast water mixture. Mix to blend. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into buttered casserole dish, cover with a clean dish clorth, and allow to rise in a warm place for about 40 minutes, until nearly doubled in size. Bake at 350°. for 40 to 45 minutes. Serve this bread warm.
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