Cottage Cheese Bread Recipes

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COTTAGE CHEESE BREAD



Cottage Cheese Bread image

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

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

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.

COTTAGE CHEESE BREAD II



Cottage Cheese Bread II image

Has a texture like angel food cake.

Provided by Kathy Nowell

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9

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

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

COTTAGE CHEESE BREAD I



Cottage Cheese Bread I image

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

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

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

COTTAGE CHEESE-DILL BREAD



Cottage Cheese-Dill Bread image

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

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

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.

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