Easy Cottage Cheese Bread Recipe Recipe Cards

COTTAGE CHEESE BREAD

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 CORNBREAD

Steps:

• Preheat oven to 400 degrees F. While the oven is preheating, place an oven-safe cast iron skillet in it to heat.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
• Add the buttermilk, cottage cheese, eggs, and oil. Stir just until combined. Stir in the corn.
• Add the butter to the preheated skillet. Once the butter is melted, pour the cornbread batter into the hot pan, then bake for 25-35 minutes until goldden brown on top and a toothpick comes out clean with just a few crumbs when inserted into the center of the cornbread.
• Slice and serve with butter and honey.

EASY COTTAGE BREAD

Steps:

• 1. Put water and yeast into a large bowl and let dissolve.
• 2. Once they are dissolved stir in sugar, salt, and melted butter.
• 3. Add half of the flour beat until smooth, add remaining flour. It will be very sticky and thick.
• 4. Cover bowl ( oil the bowl first )and let rise for 30 minutes - beat down
• 5. Spoon into 2 greased break loaf pans, let ride covered with plastic or a wet towel.
• 6. Bake at 375 degreed for 35 minutes.

COTTAGE CHEESE BREAD I

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.

QUICK COTTAGE CHEESE BUNS

Steps:

• Combine together cottage cheese, sugar, eggs and vanilla extract. Blend using a blender, mixer or a food processor.
• In a small bowl, combine baking soda with vinegar and add to the mixture. Continue by adding baking powder and flour.
• Flour the work area well, as the dough will turn out sticky. Divide the dough into 24 equal pieces.
• Form round shapes out of each piece, placing them apart on a baking sheet. Brush the tops with egg and sprinkle some sugar.
• Bake buns at 350 °F for 20 minutes until they become golden brown. Let them cool to room temperature before serving. Keep the remaining portion fresh, by sealing them in an airtight container.

NO KNEAD COTTAGE CHEESE DILL BREAD

Steps:

• In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
• In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
• Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
• Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
• After rising, dough can be baked or wrapped in plastic and stored in fridge for up to 2 weeks.

KETO CHEESY BREAD

Steps:

• Preheat oven to 350 F.
• Mix all ingredients together in a bowl and pat it out like you would pizza dough into parchment paper (not wax!) Sprinkle with some salt.
• Bake for approx. 15 minutes.
• Broil on high for 1-2 minutes to get a crisper top and brown edges.
• Cut with a pizza cutter and dip in some Raos marinara sauce!