Chive & Dill Batter Bread Recipe
Recipe
Ingredients
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
Recipe
Preparation
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
Servings:
6
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Food Tips of the Week
Dieting tips
In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
Some low carbohydrate diet guidlines:
* Replace sugar with splenda.
Most recipes that require sugar can be modified to make use of a sugar replacement instead. It is not exactly the same so you will have to do a bit of trial and error and it might not be perfect for every dish, but it gives very good results once you get the measurements right.
* Food labels can be misleading
Watch out for food packaging that claims to be 'low carb' - check the nutritional information figures on the back of the tin or packet. Many are only marginally decreased and in some cases still higher than a competitors standard brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are identically the same.
Foods containing allyl sulfides
( includes pickled shallots, white onions and spring onions)
The onion and garlic family of foods is high in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Although there is precious little scientific proof available, allyl sulfides are also thought by many experts to help with blood circulation, sterilization and physical exhaustion.
Foods containing allyl sulfides also help you lose weight, so are ideal for including in your weight loss program.
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