---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 6 servings
       1 cn V-8 juice (11.5-oz) or
            -tomato juice
       2    Egg or egg substitute
     2/3 c  Water
       2 c  Low fat cottage cheese
     1/2 c  Scallions minced or fresh
            -chives in amounts to taste
       1 ts Dill
       3 c  Whole wheat flour
       5 c  To 6 c unbleached white
       2 pk Fast rising yeast
       1 tb Sugar
   Mix together juice, eggs, water, cottage cheese,
   scallions and dill. Heat in microwave to 125-130
   degrees using a thermometer. Combine whole wheat
   flour, 5 cup of white flour, yeast and sugar. Mix the
   wet and dry ingredients together. Knead dough on work
   surface sprinkled with remaining flour, until the
   dough is smooth and elastic, about 5-8 minutes. Place
   the dough in bowl, cover with a towel, and rest 10
   minutes. Divide the dough and place in two 5 1/ 4 x 9
   1/4 inch loaf pans. Cover with plastic wrap sprayed
   with non stick vegetable coating and put in a warm
   place for 20 minutes. Bake in preheated, 425 degree
   oven for 25 minutes, or until the loaves sound hollow
   when tapped. Remove from loaf pans and cool on rack.
   NOTE: You may need to practice before you get the
   results you wish.