COTTAGE CHEESE LAVENDER HERB BREAD (ABM)
A very unusual and delicious bread recipe! You could call this a high protein bread. No one can guess that cottage cheese is in this bread. Found on Whatscookingamerica.
Provided by Annacia
Categories Yeast Breads
Time 1h55m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all ingredients except cornmeal in bread pan of your bread machine as manufacturer reccomenda. Select dough setting and press start.
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
- After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).
- Oven Rising:.
- Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
- Cool or Refrigerator Rise:.
- If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
- Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned and hollow sounding when tapped.
COTTAGE CHEESE AND CHIVE BREAD ( BREAD MACHINE )
The original recipe was in the instruction book for my ABM (an Oster 2 Pound Expressbake). This bread is quite dense and very moist with a crisp crust. It slices easily and makes wonderful toast and sandwiches. It's our favorite of all the recipes I've tried so far. The cottage cheese is all but invisible in the bread so don't worry about offending those who turn up their noses at the mention of it. I find it to be a sneaky way to get added calcium into their diets.
Provided by SusieQusie
Categories Yeast Breads
Time 3h15m
Yield 1 2 pound loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Measure and add ingredients to YOUR bread maker according to YOUR instructions. (Mine takes all liquids first, then dry ingredients, with the yeast last.).
- Select the "Sweet Bread" setting.
- Select "Crust Color" medium.
- Press Start, walk away, come back 2 hours and 50 minutes later to behold your creation!
- Notes:.
- Cottage cheese - I drain all the whey that will readily pour off but don't actually strain it to remove all the liquid. I suppose the drained liquid could replace all or part of the water but I haven't tried it.
- Dough Consistency - As with all bread recipes, more flour or water may be needed depending on the humidity. Watch during the first knead & if the bread looks too dry, add water, 1 teaspoon at a time, until the dough gathers up. Likewise, if the dough looks to wet (my machine makes a louder noise when this is the case) sprinkle in flour.
Nutrition Facts : Calories 191.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 19.1, Sodium 374.3, Carbohydrate 31.8, Fiber 1.2, Sugar 1.3, Protein 7.4
COTTAGE CHEESE BREAD
just a little something different. prep time doesn't include rising time. In the directions I didn't specify kneading. there are 2 schools of thought on this subject. I leave that up to your personal preference. I knead this type of bread but i've know people who don't. As long as the bread gets a good double in size rise you should have good results. You can either use dried herbs or fresh. I prefer fresh but have had good results with the dried. Just remember dried herbs tend to have a more concentrated flavor so you may what to cut back on the amount a bit if using dried herbs.
Provided by chefmick
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- soften yeast in warm water.
- bring butter, cheese and egg to room temperature mix all ingredients except flour. add yeast to this mixture and mix well.
- gradually add enough flour to make a firm dough.
- cover and let rise 1 hr or until doubled.
- punch down and put in a well buttered 1 1/2 qt casserole. cover and let rise 30 minutes.
- bake at 350 degrees F for about 40 minutes.
- turn out and brush with butter and sprinkle with coarse salt. serve warm or cold.
WHOLE-WHEAT COTTAGE CHEESE & HERB BREAD
This savory, high-protein bread is great for sandwiches. It only requires one rise, right in the pan. Don't let it rise for too long, or it will puff so much that it will be difficult to slice. The dough is sticky, but if you keep your hands floured you won't have trouble working with it. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health".
Provided by blucoat
Categories Yeast Breads
Time 1h5m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Dissolve the yeast in the warm water in a large bowl and stir in the sugar. Let stand for five to 10 minutes until creamy. Add the cottage cheese, egg, grated onion, 2 tablespoons of the olive oil, the baking soda and dill. Beat together well.
- Add a cup of the whole-wheat flour and the salt, and fold inches Add the remaining whole-wheat flour, and fold inches Add enough of the all-purpose flour to make a dough that you can scrape onto a floured work surface. It will help to use a dough scraper, as the dough is sticky. Knead for 10 minutes, adding unbleached flour as necessary. The dough should be elastic and spring back when you press gently with a finger.
- Oil a loaf pan with some of the remaining olive oil. Shape the dough into a loaf, and place in the pan with the seam side facing upward. Lightly brush the top with oil, then turn the loaf so that the seam side is down. Brush lightly again with olive oil. Spray or brush a piece of plastic wrap with oil, and place it, oiled side down, lightly over the pan. Cover with a damp kitchen towel, and place in a warm spot to rise until the dough reaches the edges of the pan, about one hour and 15 minutes. Meanwhile, preheat the oven to 375 F with a rack positioned in the middle.
- Place the dough in the oven, and bake 45 minutes until the loaf responds to tapping with a hollow sound. Remove from the pan, and cool on a rack.
Nutrition Facts : Calories 131.8, Fat 3, SaturatedFat 0.5, Cholesterol 14.2, Sodium 172.6, Carbohydrate 20.5, Fiber 2.3, Sugar 0.5, Protein 6.2
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