Cottage Dill Bread
1 (16 oz.) package
3 teaspoons dried dill weed
3/4 cup hot water, 120° to 130°F
1/2 cup lowfat small curd cottage cheese
2 large egg whites
, as needed for handling dough
2 tablespoons butter, melted
COMBINE flour and yeast packets from roll mix with dill weed in large bowl. Stir in hot water, cottage cheese, oil and egg whites until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Heat oven to 350°F.
COAT 8-inch round cake pan with no-stick cooking spray. Press dough into bottom of prepared pan. Cover with plastic wrap and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.
UNCOVER dough. Bake 35 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Remove from pan; brush with butter. Cool on wire rack.
Serving Size (1 roll of 12), Calories 200 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 5mg, Sodium 330mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 3g), Protein 7g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.