This one is for Pam in Oregon.
I mentioned that I made Cottage Cheese Bread to go with my Cream of Chicken Soup. The hardest part of this was getting the cottage cheese up to room temperature so the bread would rise! (In case you wonder, the microwave works, but be very, very careful, or it will just puff up over the rim of your measuring cup and create another lovely mess for you. Learn from me.)
COTTAGE CHEESE BREAD
1/2 cup warm water
1-1/3 cup cottage cheese, at room temperature
3 tbsp. butter, melted
1 egg, at room temperature
2 tbsp yeast (1 for slow rising bread)
4 cups flour
1/4 tsp baking soda
2 tbsp sugar
1-1/2 tsp salt
Add the ingredients in the order given to your bread machine bowl (or follow my directions over there-----> to use a mixer). Using the regular cycle, let it go through its first mixing and rise, and let it start its second mixing for just a minute. Remove from the bowl and split in 2; place in well greased or sprayed 4x8 baking pans and let rise until doubled in size. While it's rising, start your oven to preheat: 350F. When the dough has doubled in size (about the time it takes my oven to preheat), put it in the oven and bake at 350F for 22 to 25 minutes, depending upon how dark you like your crust.
This bread was really rich and delicious. The boys - and there are only 2 of them home presently - finished it the next day. With my soup, of course. Note that I didn't say this is low calorie bread. But what's the fun in that, anyway?
Happy Wednesday, everyone!