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Add a photoServings: 10
Ingredients
- 1 c. cottage cheese
- 2 Tbsp. sugar
- 1 Tbsp. onion flakes
- 1 Tbsp. fresh dill weed dill seed
- 1 tsp salt
- 1/4 tsp baking soda
- 2 x Egg beaters(r) 99% egg substitute
- 1 pkt yeast not instant
- 2 1/2 c. bread flour
- 1/2 tsp diet margarine (Fleischman's) brush on after baking
Directions
- Have Large eggs at room temperature. Heat the cottage cheese till barely hot to touch, about 110 degrees. Mix the cottage cheese in large bowl along with sugar, onion, dill, salt, baking soda, Large eggs and yeast.
- Add in flour, 1/2 c. at a time, to make a stiff batter. Beat well after each addition with an electric mixer flat beater, or possibly use a wooden spoon if mixing by hand. Since this is a heavy batter, not a dough, it won't be kneaded.
- Cover the dough with plastic wrap and let rise in hot place for 1 hour or possibly more. Remove the plastic wrap and stir down the batter with 20-25 strong strokes. Spoon the batter into a greased 1-1/2 qt casserole dish. Cover with wax paper and leave till the batter doubles in size, about 45 min. Keep the waxed paper from touching the batter or possibly it may collapse when the paper is pulled away. Bake in a PREHEATED 350-degree oven for 40-45 min or possibly till deep brown and crusty. Test with a wooden toothpick and if it does not come out clean, then bake 5-8 min longer.
- Remove bread from oven and immediately brush with the margarine. Sprinkle with salt if you like. You might use coarse salt as an interesting variation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 10 servings | |
| Calories 156 | |
| Calories from Fat 14 | 9% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 4mg | 1% |
| Sodium 343mg | 14% |
| Potassium 58mg | 2% |
| Total Carbs 28.16g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.22g | 2% |
| Protein 6.45g | 10% |
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