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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.
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