Cottage Cheese Bread: Light, High, Fluffy & The Best Flavor Around!


Cottage Cheese Bread2

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. **

Best Rise

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.

Best Baked

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

Best Cut

3 Comments Add yours

  1. Chandra says:

    If I wanted to add crushed pineapple to this recipe, what would I need to change or add to adjust for the additional moisture?

    Liked by 1 person

    1. Hi Chandra! I love the crushed pineapple idea! I would warm 1/2 cup of the crushed pineapple slightly (lukewarm) and use this instead of water for your yeast/proofing mixture for starters. It’s not a sweet bread so also add an additional 1/4 cup of sugar to sweeten things up a bit. Great question! Thank you!

      Like

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