Cottage Cheese Dill Bread

• 1 envelope or scant Tbsp. yeast
• 1/4 c. warm water
• pinch of sugar
• 1/4 tsp. baking soda
• 1 1/2 tsp. salt
• 2 egg whites
• 3 c. flour, divided
• 1 heaping Tbsp. gluten flour (optional)
• 3/4 c. nonfat cottage cheese
• 3/4 c. nonfat sour cream
• 3 Tbsp. sugar or sweetener
• 3 Tbsp. minced dried onion
• 1 Tbsp. dill weed
• 2 Tbsp. pepper flakes
• 1 1/2 Tbsp. vegetable oil

1. In a large bowl, soften yeast in water with pinch of sugar. When ready, add 1 1/2 cups flour and all other ingredients.
2. Mix well.
3. Let rest 15 to 20 minutes. Work in remaining 1 1/2 cups flour. Add more if necessary to make a medium stiff dough.
4. On greased or floured board, knead until smooth. Shape into loaf. Place in greased or sprayed baking pan. Let rise in warm place until doubled, about 1 hour.
5. Bake at 350u0b0 for 30 minutes. Remove from pan and cool on rack.

yeast, warm water, sugar, baking soda, salt, egg whites, flour, gluten flour, cheese, nonfat sour cream, sugar, onion, dill weed, pepper flakes, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585219 (may not work)