Dill Wheat Bread Bowl Recipe # 557

Yield: 1 (1-1/2 pound) loaf

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
1-1/4 cups water
2 tablespoons honey
2 tablespoons butter OR margarine
1-1/4 teaspoons salt
2 cups bread flour
1-1/2 cups whole wheat flour
2 tablespoons nonfat dry milk
1 teaspoon Spice Islands® Dill Weed
1 teaspoon Spice Islands® Caraway Seed
2 teaspoons Fleischmann's® Bread Machine Yeast

Add ingredients to bread machine pan in the order recommended by manufacturer. Select basic/white bread cycle; medium crust color setting. When cycle is complete, remove bread from pan; cool on wire rack.
Cut off top 1 / 3 of loaf; reserve top. Hollow out loaf to form bowl, reserving center of loaf. Cut reserved bread into cubes. Fill bowl with Spinach Dip.

Spinach Dip
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 can (8 ounces) water chestnuts, drained and chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped parsley
1/2 cup chopped green onions
1 clove garlic, finely chopped
salt and pepper (optional)

Combine all ingredients in a large bowl; stir to blend well. Season with salt and pepper, if desired. Cover; refrigerate at least 8 hours.

1 can (6 ounces) minced clams, drained, or 1/2 cup crisply cooked and crumbled bacon (about 10 slices) can be substituted for the water chestnuts.

Nutritional Information:
Per Serving: (bread only)
Serving size: 1 slice; (about 1/14 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 140; Total fat 2 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 26 g;
Dietary fiber 2 g (1.1 g/oz); Sugars 3 g; Protein 5 g





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