OK–THIS IS THE BEST BREAD I’VE HAD SINCE I STARTED THE DUKAN. Did i make that clear? Becky, wow! And I have to admit that the only thing I changed (I don’t like dill) was I swapped out jalapeno for dill. And I made two tiny loaves and I ate one of them. Yes, the whole thing. Delicious!
So…everyone is going to have to make this if you want to make proper stuffing next week. So get baking this weekend and check in Monday for the Thanksgiving post that will get updated every day next week with a necessary recipe for the feast!
BECKY’S DUKAN CHEDDAR DILL BREAD
Preheat oven to 350⁰. Line a small oven safe container with parchment paper (I sprayed my dishes and lined only the bottom).
(Becky’s is about 4 inches square–I used two small dishes)
Mix in order, stirring as you go:
1½ tablespoons fat free Philadelphia cream cheese, softened
1½ tablespoons fat free Greek yogurt (I use Fage brand)
2 tablespoons fresh dill, chopped (if using dried, use about 1 teaspoon)
Salt & pepper to taste
2 whole eggs + 1 egg white
1 teaspoon baking powder
2 tablespoons oat bran
1 3/4 tablespoons wheat bran
1/3 cup shredded fat free cheddar cheese
Pour into baking dish and bake for 25-32 minutes until a toothpick inserted comes out clean and top is nice and brown. Slice and enjoy! It’s unbelievable warm!
Leftovers should go into the refrigerator.