Directions:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add the fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool. Cut into wedges before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.13 Kcal (1792 kJ) | ||
| Calories from fat | 14.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 3% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 6% | |
| Sodium | 306.05mg | 13% | |
| Potassium | 33.86mg | 1% | |
| Total Carbs | 89.32g | 30% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 239.87 Kcal (1004 kJ) | ||
| Calories from fat | 8.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 3% | |
|---|---|---|---|
| Cholesterol | 9.29mg | 6% | |
| Sodium | 171.47mg | 13% | |
| Potassium | 18.97mg | 1% | |
| Total Carbs | 50.04g | 30% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 5.07g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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