Double Dill Bread

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