Dill Bread


POINTS: 3
MAKES: 12 servings
CRISPY RATING: Like Dill? You'll love this!

Ingredients
  • 1 Envelope Yeast
  • 1/4 Cup Water, lukewarm
  • 1 Teaspoon Sugar
  • 1 Cup Cottage Cheese
  • 1 Egg, lightly beaten
  • 1/4 Cup Onions, coarsely grated
  • 1 Tablespoon Butter, melted
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 2 Tablespoons Dill Seed
  • 2 Tablespoons Fresh Dill, finely minced
  • 2 1/2 Cups Flour

1. Proof the yeast in the lukewarm water with the sugar.

2. In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge.

3. Add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill. Stir until well blended.

4. Add just enough flour to make a rather soft dough. Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.

5. Remove the dough to a lightly floured work surface and knead for a couple of minutes.

6. Place in a large sprayed (9" by 5") loaf pan. Cover and let rise for about 30 minutes.

7. Bake at 350F for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped. Cool wrapped in a towel.


MY NOTES AND THOUGHTS:

1. I was leary of this one because of the cottage cheese. And it indeed stays lumpy in the dough while you work with it. But as it bakes, it disappears and makes the bread moist and yummy. And the dill flavor really shines through.

2. Mine made too much dough for a 9x5 loaf pan. I just mold a giant round loaf out of it and bake it on a cookie sheet.

3. I also think I will try it with half whole wheat flour.

This recipe is from Recipezaar.

From MC - Per Serving: 133 Calories; 2g Fat (14.5% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


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