From: Linda Rehberg and Lois Conway, The Bread Machine Magic Book of Helpful Hints (Revised and Updated) (New York: St. Martin's Griffin, 1995)

L & L BAKERS' DILL BREAD
Among the many virtues of this bread are its pungent herb and onion flavor and its very light texture. In addition, it holds a special significance for us. It was such a big hit as a gift that it eventually became the starting point for our first cookbook, Bread Machine Magic. We urge you to give this as a gift and see what good fortune awaits you, too.

1 1/2-POUND LOAF

1/4 cup milk
1/4 to 3/8 cup water*
1 egg
1 1/2 teaspoons salt
1 1/2 tablespoons butter or margarine
3 tablespoons sugar
2/3 cup lowfat cottage cheese
3 cups bread flour
2 tablespoons dried minced onion
1 tablespoon dried dill weed
1 tablespoon dried parsley flakes
1 1/2 to 2 teaspoons Red Star brand active dry yeast**

 1-POUND LOAF

3 tablespoons milk
3 to 4 tablespoons water*
1 egg
1 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons sugar
1/3 cup lowfat cottage cheese
2 cups bread flour
1 tablespoon dried minced onion
2 teaspoons dried dill weed
2 teaspoons dried parsley flakes
1 1/2 to 2 teaspoons Red Star brand active dry yeast**
*Start with least amount of water - observe dough as it mixes - if the dough looks dry or stiff, add the extra water.
**The smaller amount of yeast works fine in my machine. - hh
  1. Place all ingredients in bread pan, select Light Crust setting, and press Start.
  2. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: LIGHT
OPTIONAL BAKE CYCLES: SWEET BREAD, RAPID BAKE

NUTRITIONAL INFORMATION PER SLICE (14 slices per 1 1/2-pound loaf):
Calories     137
Fat     2 grams
Carbohydrates     24.2 grams
Protein     4.9 grams
Fiber     .9 gram
Sodium     294 milligrams
Cholesterol     15.9 milligrams

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