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
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. **
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
3 Comments Add yours
Reblogged this on Once Upon a Spice.
If I wanted to add crushed pineapple to this recipe, what would I need to change or add to adjust for the additional moisture?
LikeLiked by 1 person
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!