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Cottage Dilly Bread for ABM


Serving Size : 4

1-pound loaf
2 1/4 cups bread flour
2 tablespoons dried dill weed
or
1/4 cup fresh dill
1 tablespoon dry milk
1 teaspoon salt
2/3 cup water
6 tablespoons lowfat cottage cheese
1 tablespoon canola oil
1 teaspoon honey
2 teaspoons active dry yeast

1 1/2 pound loaf
3 cups bread flour
3 tablespoons dried dill weed
or
6 tablespoons fresh dill
2 tablespoons dry milk
1 1/2 teaspoons salt
3/4 cup water
1/2 cup lowfat cottage cheese
2 tablespoons canola oil
2 teaspoons honey
1 package active dry yeast

Add ingredients into pan in order suggested by manufacture of bread machine. Set to whole wheat mode.

Per serving: 846 Calories; 16g Fat (17% calories from fat); 32g Protein; 143g Carbohydrate; 8mg Cholesterol; 1573mg Sodium
Food Exchanges: 9 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates

NOTE:
This recipe calls for sea salt but I have always used table salt and it has turned out great.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.