Whole Wheat Cottage Cheese Herb Bread Recipes

Steps:

• Carefully measure all the ingredients into the pan in the order specified by the manufacturer.
• Set to whole wheat cycle.

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.

Steps:

• Heat 1 cup water, cottage cheese, 3 teaspoons salt and honey until hot (not boiling).
• Add shortening.
• Let cool until just warm to the touch and stir in 1 beaten egg.
• While cottage cheese mixture is cooling, add 2 packages yeast to 1/2 cup warm water mixed with 2 teaspoons sugar.
• Stir until yeast is dissolved and let sit 10 minutes for yeast to rise.
• Mix 2 cups whole wheat flour into cottage cheese, salt, honey, egg mixture.
• Add dissolved yeast and stir well.
• Mix 4 1/2 to 5 cups all purpose flour to make a stiff dough.
• Knead until smooth and elastic.
• Put in a large greased bowl and let rise until double.
• Punch down dough and shape into 2 loaves.
• Let rise again until double.
• Then bake at 350°F for 35 to 40 minutes.
• Remove loaves from oven and let cool.
• Brush warm loaves with a mixture of honey and butter for a soft crust.

Steps:

• Preheat oven to 375°. Generously grease a 1-quart round casserole.Place cottage cheese, milk and egg in a blender container. Cover and blend at medium speed until smooth. Add parsley. Cover and blend at low speed until parsley is chopped set aside.In a large bowl, mix flour, baking powder, salt, baking soda and herbs. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs. Stir in cottage cheese mixture until well blended. Pat evenly in casserole.Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Remove from dish and place on a wire rack. Brush top with butter or margarine. Serve warm or at room temperature.

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.