Easy Cottage Cheese Bread Recipe Recipes Recipe For Hand

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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

QUICK AND EASY CHEESE BREAD



Quick and Easy Cheese Bread image

This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.

Provided by Elizabeth Sarah

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 8

1 ¾ cups all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup shredded Cheddar cheese
1 egg, beaten
¾ cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
  • Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 19.2 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 317.9 mg, Sugar 5 g

COTTAGE DILL BREAD



Cottage Dill Bread image

A very flavorful bread that is great with any Italian food.

Provided by S Beavin

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 10

⅔ cup warm water (110 degrees F/45 degrees C)
⅔ cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed
1 teaspoon salt
1 ½ tablespoons active dry yeast

Steps:

  • Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

Nutrition Facts : Calories 42 calories, Carbohydrate 2.8 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 269.3 mg, Sugar 1.5 g

WHOLE-WHEAT COTTAGE CHEESE & HERB BREAD



Whole-Wheat Cottage Cheese & Herb Bread image

This savory, high-protein bread is great for sandwiches. It only requires one rise, right in the pan. Don't let it rise for too long, or it will puff so much that it will be difficult to slice. The dough is sticky, but if you keep your hands floured you won't have trouble working with it. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health".

Provided by blucoat

Categories     Yeast Breads

Time 1h5m

Yield 16 slices

Number Of Ingredients 13

2 teaspoons active dry yeast
1/4 cup lukewarm water
1/2 teaspoon sugar
1 1/2 cups nonfat cottage cheese or 1 1/2 cups low-fat cottage cheese, at room temperature, pressed through a sieve or pureed in a food processor fitted with the steel bla
1 large egg, at room temperature
1 tablespoon grated onion
2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1/4 teaspoon baking soda
1/4 cup finely chopped dill
2 cups whole wheat flour
1 teaspoon salt
1 1/2 cups unbleached all-purpose flour, plus additional for kneading

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.

Nutrition Facts : Calories 131.8, Fat 3, SaturatedFat 0.5, Cholesterol 14.2, Sodium 172.6, Carbohydrate 20.5, Fiber 2.3, Sugar 0.5, Protein 6.2

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.

CHEESE BREAD BRAID



Cheese Bread Braid image

This is a super simple and very tasty cheesy braid. Serve with a pasta dinner or alone as a yummy appetizer. Tastes great alone or dipped in pizza sauce.

Provided by FrackFamily5 CACT

Categories     Yeast Bread

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 (1 pound) loaf frozen bread dough, thawed
1 ½ cups shredded mozzarella cheese
2 tablespoons butter, softened
1 teaspoon oregano
garlic salt to taste
1 large egg, beaten
1 teaspoon freshly grated Parmesan cheese
coarse salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
  • Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
  • Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
  • Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
  • Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 338.7 calories, Carbohydrate 37.3 g, Cholesterol 59.6 mg, Fat 13.1 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 5.7 g, Sodium 642.9 mg

COTTAGE CHEESE CORNBREAD



Cottage Cheese Cornbread image

Make and share this Cottage Cheese Cornbread recipe from Food.com.

Provided by annh53182

Categories     Breads

Time 50m

Yield 9 slices

Number Of Ingredients 10

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
2 eggs
1 cup buttermilk
1 cup cottage cheese
1/4 cup canola oil
1 cup frozen corn

Steps:

  • Preheat oven to 375°F
  • In a medium-sized bowl, combine the cornmeal through to the salt and set aside.
  • In another bowl, mix up the sugar, buttermilk, cottage cheese and oil and then blend it with the dry ingredients.
  • Stir in corn.
  • Pour batter into a buttered baking dish and bake for 30-40 minutes or until the centre comes out clean.

Nutrition Facts : Calories 232.5, Fat 9.2, SaturatedFat 1.7, Cholesterol 51.6, Sodium 355.3, Carbohydrate 30.1, Fiber 1.8, Sugar 4.5, Protein 8.3

COTTAGE CHEESE BREAD



Cottage Cheese Bread image

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

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

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.

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