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.
Time 2h15m Yield 1 Large Cottage Loaf, 6-8 serving(s) Number Of Ingredients 7 Steps:
Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.). Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes. Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7. Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath. Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!
Time 3h5m Yield 12 Number Of Ingredients 9 Steps:
Add the ingredients to the pan of your bread machine in the order suggested by the manufacturer, and Start. You can use more bread flour if the dough seems too sticky.
Time 3h5m Yield 12 Number Of Ingredients 9 Steps:
Add the ingredients to your bread machine in the order suggested by the manufacturer, and start. You can use up to 1/2 cup more bread flour if the dough seems too sticky.
More about “cottage cheese bread i recipes”
Number Of Ingredients 13 Steps:
In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes. Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes. Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes. Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.
