Cottage Cheese Bread
Throw all of the ingredients into your trusty bread machine, set it, and forget it. Perfect for homemade bread when it's too hot to fuss with kneading and folding and baking.
Equipment
Ingredients
- 1 ⅛ cups water
- 1 cup full fat cottage cheese I've also used low fat and fat free, but prefer with full fat for children!
- 3 tablespoon extra-virgin olive oil
- 3 ¼ cups bread flour
- ¾ cup ancient grains flour or whole wheat, but ancient grains if you have access to it is delightful
- 2 tablespoon sugar
- 1 tablespoon vital wheat gluten
- 2 teaspoon salt
- 2 ½ teaspoon saf-yeast or 1 tablespoon bread machine yeast
Instructions
- Place all ingredients in the pan in order from top to bottom (so water first, then cottage cheese, etc.) Set crust on medium or whatever setting you use for a basic white bread, and press start.
- When the machine is done, remove from the pan and place on a wire rack to cool for a few hours before slicing and serving.
Notes
- The recipe as written above is for a 2 pound loaf, the only kind I tend to bake because I'm feeding a family.
- I store this bread in a plastic bag in the refrigerator, but you could keep it on the counter for three days (if it lasts that long!).
- Warning: this bread is VERY good and our dog has eaten two entire loaves of this before I wised up and started storing it in the fridge. He has never eaten a loaf of sourdough, but something about this bread has driven him mad and when I bake it he hovers around the kitchen, eagerly hoping for a piece.
Nutrition
Serving: 20slicesCalories: 125kcalCarbohydrates: 20.75gProtein: 4.8gFat: 2.83gFiber: 1gSugar: 1.5g
Tried this recipe?Let us know how it was!