---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DOUBLE DILL BREAD
  Categories: Breadmaker, Rolls
       Yield: 16 servings
  
            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
  
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