1 cn V-8 juice (11.5-oz) or
-tomato juice
2 Egg or egg substitute
2/3 c Water
2 c Low fat cottage cheese
1/2 c Scallions minced or fresh
-chives in amounts to taste
1 ts Dill
3 c Whole wheat flour
5 c To 6 c unbleached white
-flour
2 pk Fast rising yeast
1 tb Sugar
Mix together juice, eggs, water, cottage cheese, scallions and dill.
Heat in microwave to 125-130 degrees using a thermometer. Combine
whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet
and dry ingredients together. Knead dough on work surface sprinkled
with remaining flour, until the dough is smooth and elastic, about
5-8 minutes. Place the dough in bowl, cover with a towel, and rest 10
minutes. Divide the dough and place in two 5 1/ 4 x 9 1/4 inch loaf
pans. Cover with plastic wrap sprayed with non stick vegetable
coating and put in a warm place for 20 minutes. Bake in preheated,
425 degree oven for 25 minutes, or until the loaves sound hollow when
tapped. Remove from loaf pans and cool on rack.
NOTE: You may need to practice before you get the results you wish.
Yields
6 Servings