Many have asked (thank you!!) for the recipe for the bread that accompanied my ham and bean soup last week. So here it is! Cottage cheese bread possesses a crumb (interior) that is light and airy and a golden exterior which is delicately crusty and buttery. Yet, it has the strength to hold a multitude of sandwich toppings, so feel free to pile them high!

I measured the finished loaf and the ruler read 11″!! Why didn’t I click a photo you ask?? Well, I imagine because I was captured in its spell; the aroma–heavenly! Color; light spotted, amber hues. Visual; 11″?? Fugetaboutit!! Next time…Promise!! 🙂

Cottage Cheese bread is, by far, the recipe from which I receive the most raves and requests. It’s super easy to put together, especially if you have a bread machine. Linda from “Fabulous Fare Sisters” (amazing blog–please check them out!) and I were just discussing the importance of allowing the bread machine to do all of the “hard” work. Wise!! I use my machine for the mixing and rising process and finish off in a loaf pan.  Light, Luscious & Delicious! Perfect bread for soups, stews, pastas, toast, French toast and sandwiches.

Prep time: 5 Minutes

Cook Time: 3 Hours

Servings 12

Ingredients:

½ Cup Water (lukewarm)

1 Cup 4% Milk fat Cottage Cheese (room temperature) 2% Cottage Cheese OK

2 Tablespoons Butter

1 Egg (room temperature)

1 Tablespoon White Sugar

¼ Teaspoon Baking Soda

1 Teaspoon Salt

3 Cups Bread Flour or 1 ½ Cups each of Unbleached All Purpose Flour & Bread Flour.

2 ½ Teaspoons Active Dry Yeast. **

Directions:

Add the ingredients in the order listed above into your bread machine; wet ingredients first. I use the dough cycle…press “start” and allow your machine to do the work. After the machine does its magic, remove from machine, press down dough and shape into a rectangle to fit into a well-greased bread loaf pan. Fit into loaf pan, place 3 slits about 2 inches apart into top of loaf or simply snip with scissors about ½ inch into dough. Sprinkle with about 1 Tablespoon of flour; this will prevent sticking when you cover the dough. Cover with waxed or parchment paper & then with clean dry towel. Rise for a second time for approximately 45-60 minutes. Allow up to 60 minutes in cold weather.

Bake in a 400 degree pre-heated oven for 30-35 minutes. Cool in pan for 5-10 minutes. Transfer to wire rack and cool completely before slicing.

** High Altitude Adjustments** Use 2 teaspoons Active Dry Yeast