Nutritional Info

Nutrition Facts

Serving Size 1 (203g)

Calories 777
Calories from Fat 570 (73%)
Amount Per Serving %DIV
Total Fat 63.3g 97%
Saturated Fat 31.3g 157%
Monounsaturated Fat 26g
Polyunsaturated Fat 6.1g
Trans Fat 0.0g
Cholesterol 118.2mg 39%
Sodium 465.2mg 20%
Potassium 160mg 3%
Total Carbohydrate 20.2g 7%
Dietary Fiber 0.9g 3%
Sugars 3.4g
Protein 14.6g 29%

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Recipe Description
Dill gives this tender homemade bread that tantalizing, garden flavor.
Prep time
2 hr 30 min
Cook time
50 min
Ready In
3 hr 20 min


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Serves To:USMetric
1/4 Ounce(oz)  dry yeast
1/4 Cup(c)  warm water
1 Cup(c)  reduced fat, small curd cottage cheese, at room temperature
2 Tablespoon(T)  sugar
2 Tablespoon(T)  onion, minced
1   cornmeal
1 Tablespoon(T)  margarine, at room temperature
2 Teaspoon(t)  dill weed
1 Teaspoon(t)  salt
1/4 Teaspoon(t)  baking soda
2   egg whites, slightly beaten
2 1/2 Cup(c)  unbleached or all purpose flour


In a small bowl, dissolve the yeast in warm water and set aside. In a large bowl, combine the cottage cheese, sugar, onion, margarine, dill weed, salt and baking soda. Add the egg whites to yeast mixture and mix well. Add to the cottage cheese mixture, blending well. If you have mixer with a dough hook, use it. If not, mix and knead dough by hand on a floured board. Gradually add the flour and beat until dough pulls away from bowl, about 5 minutes, or knead by hand on a floured board. Place in a greased bowl. Cover and let rise in a warm place until doubled in bulk. Preheat the oven to 350° F. Spray a shallow round 2 quart casserole with vegetable spray and dust with cornmeal. When the dough has doubled, punch down and knead again a few times. Put in prepared casserole. Let rise again until doubled. Bake for 40 to 50 minutes, or until lightly browned. Remove from pan. Cool before slicing.

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