1/2 cup warm water
2 tbsp sugar
1 tbsp or packet active dry yeast
2 cup (1pint) lowfat cottage cheese
1/2 cup chopped chives (onions or scallions, )
1 heaping tbsp dill weed, or seeds
2 eggs
2 tsp salt
1/2 tsp baking soda
1 cup stone ground whole wheat flour
3 cup unbleached all purpose flour
A Recipe for
Chive & Dill Batter Bread
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
This Recipe for Chive & Dill Batter Bread is one of thousands in the Recipes-to-go Bread Cookbook.
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
If you enjoy this Chive & Dill Batter Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This is a recipe for Chive & Dill Batter Bread from the recipe cookbook of Recipes-to-go (Bread)
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
In Mexico we have a word for sushi: bait. |
| José Simons |
Never eat more than you can lift. |
| Miss Piggy |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Rice is born in water and must die in wine. |
| Italian Proverb |
There are particular batter breads that have become very popular over
the years and this is one of them. Its full of dill, chives, and
lowfat cottage cheese, and contains no other fat at all. But it's so
moist and chewy, you'd never think of eating it with butter.
Pour the warm water into a large mixing bowl and dissolve in it the
sugar and the yeast. While they dissolve, heat the cottage cheese in
a large saucepan until the chill is off. When it has warmed slightly,
add the chives, dill, eggs, salt, baking soda, and flour. Mix this
all up and add it to the yeast mixture, making sure it is all well
blended. The next part, the rising or proofing, takes time, but it's
the yeast that doing all the work. You can determine how long it
will take by where you put the dough. If you want the yeast to work
quickly, say in 1-1/2 hours, put your bowl somewhere warm and cozy
(75F-85F) If you want the yeast to work slowly, say all day while
you're at work, put the dough somewhere cool (55F-65F) or in the
refrigerator. Make sure your dough is covered so it doesn't dry out,
and then go away and do whatever you have to do. About an hour before
you want to serve your bread, stir it down, and pour it into two
small, lightly greased casserole dishes or 4-1/2x8-1/2 bread pans.
Cover and let them rise again, this time for 3/4 to 1 hour. (If the
dough is cold, the loaves may take a bit more time to rise.) About 15
minutes before you bake your bread, preheat your oven to 350F. Bake
the loaves for 30-35 minutes or until they are brown and crusty.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens
Serves: 6
Chive & Dill Batter Bread Recipe brought to you by Recipes To-Go