Cottagecheesebread Recipes

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COTTAGE CHEESE-DILL BREAD

This bread freezes well in freezer bags. It will stay good about 1 month in freezer. Great to have on hand, for impromptu dining.

Provided by KittyKitty

Categories     Yeast Breads

Time 3h

Yield 2 loaves

Number Of Ingredients 11



Cottage Cheese-Dill Bread image

Steps:

  • Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
  • Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
  • Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
  • Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
  • Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

2 (1/4 ounce) packages dry yeast
2 teaspoons sugar
1/2 cup warm water
2 cups small curd cottage cheese
2 eggs, beaten
2 tablespoons whole dried dill weed
2 tablespoons finely chopped onions
1 teaspoon baking powder
1 teaspoon salt
4 1/2 cups all-purpose flour
butter, melted

COTTAGE CHEESE BISCUITS

Provided by Food Network

Yield 18 biscuits

Number Of Ingredients 5



Cottage Cheese Biscuits image

Steps:

  • Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
  • Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.

2 cups all purpose flour
1/2 teaspoon coarse salt
1 tablespoon baking powder
5 tablespoons unsalted butter, cold, cut into ? inch pieces
1 16-oz. container low fat cottage cheese

QUICK COTTAGE CHEESE

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield about 2 cups

Number Of Ingredients 4



Quick Cottage Cheese image

Steps:

  • Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
  • Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

COTTAGE CHEESE BREAD II

Has a texture like angel food cake.

Provided by Kathy Nowell

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9



Cottage Cheese Bread II image

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 26.7 g, Cholesterol 18.3 mg, Fat 3.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 302.7 mg, Sugar 2.3 g

¾ cup warm water (110 degrees F/45 degrees C)
1 cup cottage cheese, room temperature
2 tablespoons vegetable oil
1 egg
3 cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon baking soda
1 teaspoon salt
1 ¾ teaspoons active dry yeast

COTTAGE CHEESE BREAD I

This is a hearty white bread I put in my bread machine, and the kids just love it. I have used non-fat cottage cheese also.

Provided by Dara Cole

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9



Cottage Cheese Bread I image

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.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 26.8 g, Cholesterol 18.3 mg, Fat 3.6 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 323.6 mg, Sugar 1.3 g

½ cup water
1 cup cottage cheese
2 tablespoons margarine
1 egg
1 tablespoon white sugar
¼ teaspoon baking soda
1 teaspoon salt
3 cups bread flour
2 ½ teaspoons active dry yeast

COTTAGE CHEESE ROAST

My kids were raised as vegetarians and this is our favorite 'meat loaf'.

Provided by KITTYANN

Categories     Everyday Cooking     Vegetarian

Time 50m

Yield 8

Number Of Ingredients 6



Cottage Cheese Roast image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
  • Bake in preheated oven for 35 to 40 minutes.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 10.5 g, Cholesterol 101.4 mg, Fat 21.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 4.4 g, Sodium 609.3 mg, Sugar 1.5 g

1 (16 ounce) package creamed cottage cheese
4 eggs, beaten
¼ cup vegetable oil
1 (1 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts
1 ½ cups cornflakes cereal

COTTAGE CHEESE BREAD

This dough will really rise, so I posted the 1 lb recipe instead of the one for 1 1/2 lb. If anyone wants the bigger one after I will post!

Provided by TishT

Categories     Yeast Breads

Time 4h5m

Yield 1 1lb loaf

Number Of Ingredients 11



Cottage Cheese Bread image

Steps:

  • Place ingredients in the bread machine in order given directed by for your machine (generally liquid to the bottom topped by dry ingredients, then yeast).
  • Bake on white bread cycle.

1 teaspoon active dry yeast
1/4 cup whole wheat flour
1 3/4 cups bread flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon sour cream
6 tablespoons cottage cheese
1 egg
1 tablespoon butter
1 1/2 tablespoons honey
1 1/2 ounces warm milk

COTTAGE CHEESE ROLLS

Until you try this recipe, you will not believe how good it is! Our three kids and their families all live nearby, so we often have family dinners. These rolls are a favorite. -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 11



Cottage Cheese Rolls image

Steps:

  • In a bowl, combine the boiling water and potato flakes; mix well. Cool for 10 minutes. Meanwhile, in a bowl, dissolve yeast in warm water. Beat in the sugar, salt, 1 egg and oil until blended. Stir cottage cheese into the potatoes; add to yeast mixture and mix well. Beat in 3 cups flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Beat remaining egg; brush over dough. Sprinkle with sesame seeds if desired. Bake at 350° for 16-18 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 140mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup boiling water
1/2 cup mashed potato flakes
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2 large eggs, room temperature
2 tablespoons vegetable oil
1 cup 4% cottage cheese
4 to 4-1/2 cups all-purpose flour
Sesame seeds, optional

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



Cottage Cheese Bread image

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.

1/4 ounce dry active yeast
1/4 cup warm water
2 teaspoons chives, minced
1 tablespoon butter, softened
1 teaspoon salt
1 teaspoon oregano
1 cup cottage cheese, small curd
2 tablespoons sugar
1 egg
2 -3 cups flour, sifted

COTTAGE CHEESE AND VEGETABLE SPREAD

This spread is great in pita pockets and is also yummy in a good whole grain bread. I got this from Vegetarian Times Cookbook. A little Spanish influence, a little Indian and some Southwest!

Provided by Sharon123

Categories     Spreads

Time 10m

Yield 3 cups

Number Of Ingredients 12



Cottage Cheese and Vegetable Spread image

Steps:

  • Combine all the ingredients in a bowl and mix well.
  • Enjoy!
  • I grated a little carrot into the mix and made it even healthier!

Nutrition Facts : Calories 159.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 12.1, Sodium 1391.4, Carbohydrate 10.8, Fiber 1.9, Sugar 3, Protein 21.8

2 cups low fat cottage cheese
2 scallions, green and white parts, sliced thinly
2/3 cup finely chopped green bell pepper
2/3 cup finely chopped red bell pepper (I added a little yellow pepper too)
1 tablespoon minced fresh basil leaf
1 tablespoon minced jalapeno pepper
1 teaspoon dried dill
1 teaspoon curry powder
1 teaspoon salt (to taste)
fresh ground black pepper
2 teaspoons rice vinegar
1 teaspoon minced garlic

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



Cottage Cheese and Wheat Bread image

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

2/3 cup milk
1/2 cup cottage cheese
1 tablespoon butter, chopped into little bits
3/4 teaspoon salt
1 1/4 cups bread flour
1 1/4 cups whole wheat flour
1 tablespoon brown sugar, rounded
1 1/2 teaspoons bread machine yeast (in New Zealand we have different yeast, so I use 3 teaspoons)

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