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Print this Recipe    Herb 02

Whole Wheat Herb Bread

1 can V-8 juice (11.5-oz) or tomato juice
2 or egg substitute
2/3 cup water
2 cup low fat cottage cheese
1/2 cup scallions, minced
1 tsp dill
3 cup whole wheat flour
5 to 6 cups unbleached white flour
2 packages fast rising yeast
1 Tbsp sugar
1 1/2 tsp salt

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.

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