NO YEAST CHEESE, GARLIC AND HERB BREAD
A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!
Provided by Nagi | RecipeTin Eats
Categories Bread
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/350F.
- Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
- Mix the herbs and olive oil in a small bowl.
- Sift the Dry Ingredients into a bowl.
- Combine the Wet Ingredients into a bowl and whisk to combine.
- Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
- Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
- Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
- Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.
Nutrition Facts : ServingSize 104 g, Calories 271 kcal, Carbohydrate 29.5 g, Protein 10.5 g, Fat 12.3 g, SaturatedFat 5.1 g, Cholesterol 62 mg, Sodium 512 mg, Fiber 1.2 g, Sugar 1.7 g
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
COTTAGE CHEESE AND WHEAT BREAD
This recipe is from the Fleischmanns's Yeast site. I love this bread because you can change the flavour by using different types of cottage cheese. For example, here in New Zealand, we get cottage cheese and chives, or cottage cheese and gherkins. A great savoury bread that my husband and I use for our packed lunch to take to work. Lovely with cold meat and full of salad veges and a smear of mayo!! This is for a 1 pound loaf.
Provided by Tansy1308
Categories Yeast Breads
Time 3h40m
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- Carefully measure all the ingredients into the pan in the order specified by the manufacturer.
- Set to whole wheat cycle.
Nutrition Facts : Calories 1461.1, Fat 26.8, SaturatedFat 14.8, Cholesterol 69.1, Sodium 2349.9, Carbohydrate 254.2, Fiber 23.8, Sugar 14.6, Protein 57.6
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- Combine yeast and water in a small bowl and let stand until the yeast is dissolved for about five minutes.
- Combine flours, onions, dill, basil, thyme, rosemary honey, and salt in a large mixing bowl or the bowl of a heavy-duty mixer with the paddle attachment. Add yeast along with the cottage cheese and egg. Mix on low speed, or by hand until the dough comes together. Add additional flour or warm water if needed (I didn’t need to).
- Turn the dough onto a very lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. I found this dough a bit sticky, so I dumped ¼ cup of flour on the counter and periodically dusted my hands lightly with flour and continued kneading. I wouldn’t really recommend adding flour directly to the dough, as this can make your loaf a bit tough. We don’t want that.
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