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Monday, April 4, 2011

Cottage Cheese Dill Bread

Difficulty: EASY
Yield: 2 loaves (20 servings)

Nutrition Information
Calories: 119
Protein 7g; Carbohydrates 20g; Fat 0.6g


  • 2 packages (1/4 oz) Active Dry Yeast
  • 1/2 Cup Warm Water
  • 2 teaspoons Sugar
  • 2 Cups Lowfat Cottage Cheese
  • 1/2 Medium Red Onion Finely Minced
  • 1/2 Ounce Fresh Dill Weed Finely Minced
  • 1 teaspoon Baking Powder
  • 2 teaspoons Salt
  • 2 Scoops (1/2 cup) Unflavored Whey Protein Powder
  • 2 Large Eggs
  • 4-1/4 to 4-1/2 Cups Unbleached Flour
  • 2 Tablespoons Extra Virgin Olive Oil


  1. Pour water into a small bowl and add sugar. Sprinkle the yeast on top and set aside until it begins to foam.

  2. In a large mixing bowl, combine all remaining ingredients except flour. Mix thoroughly.

  3. Begin adding flour a cup or two at a time, mixing to incorporate.

  4. Using your hands (or your heavy duty mixer fitted with a dough hook) knead in the remaining flour until a soft dough is formed. Dough will be slightly sticky.

  5. Add the EVOO to the bottom of cleaned bowl and turn the dough a couple of times to coat it with the oil.

  6. Cover with plastic wrap and raise 1-1/2 to 2 hours until it has doubled in size.

  7. Punch the dough down and divide in two.

  8. Thoroughly spray two loaf pans with cooking spray. Place 1/2 of the dough into each loaf pan, cover loosely with plastic wrap and raise again until doubled (about 45 minutes).

  9. Bake 25-30 minutes in an oven preheated 350 degrees F.
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