Easy Cottage Cheese Bread Recipe Recipes Recipe For Stuffed

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 BREAD II

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.

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.

ALMOST-FAMOUS STUFFED CHEESY BREAD

Steps:

• Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
• Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.

EASY, BREEZY, CHEESY STUFFED BREAD (DOMINO'S® COPYCAT RECIPE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal.
• Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking.
• Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.

STUFFED SHELLS I

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven 350 degrees.
• Spray oven proof baking dish with non stick spray.
• Thoroughly wash the zucchini.
• Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.
• Drain and cool.
• Slice off top 1/3 lengthwise and discard tops.
• Carefully scoop out pulp to form boats, do not cut or pierce skin.
• Place pulp in strainer, drain and press dry, paper towels work well.
• Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.
• Spoon into zucchini boats.
• Place in baking dish.
• Sprinkle with parmesan and crumbs.
• Bake for 15 minutes or until heated through and filling is golden brown.