Cottage Cheese Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
1 Package: dry yeast,
1/4 cup: Warm water, about 110F.
1 T: Butter or margarine,
1 cup: Cottage cheese,
2 T: Sugar,
1 tsp: Salt,
1/4 tsp: Soda,
1: Egg, beaten
2 1/2 cup: Sifted flour,
Directions:
In small bowl or cup, stir the yeast and warm water until dissolved.
In large saucepan, slowly heat butter and cottage cheese until
softened and combined. To butter-cheese mixture add sugar, salt,
soda, and egg. Mix well and mix in the yeast. Add the flour and mix
very well. Turn out on floured board and knead until smooth. On
board, let dough stand until double in size. Knead again to smooth
and place in (9x5x3-inch) loaf pan. Let rise again until almost
double in size. Bake at 350F. for 30-40 minutes, until loaf sounds
hollow when thumped with middle finger.
You can also make rolls with this recipe.
WILLIAMS, Dorothy June and
Diana Williams HANSEN
The James Whitcomb Riley
Cookbook. Guild Press of
Indiana. 6000 Sunset Lane,
Indianapolis, IN 46208
317-253-0097
Submitted by John Hartman Indianapolis, IN 31 December 1996
Best regards,
John
Source from luhu.jp
In large saucepan, slowly heat butter and cottage cheese until
softened and combined. To butter-cheese mixture add sugar, salt,
soda, and egg. Mix well and mix in the yeast. Add the flour and mix
very well. Turn out on floured board and knead until smooth. On
board, let dough stand until double in size. Knead again to smooth
and place in (9x5x3-inch) loaf pan. Let rise again until almost
double in size. Bake at 350F. for 30-40 minutes, until loaf sounds
hollow when thumped with middle finger.
You can also make rolls with this recipe.
WILLIAMS, Dorothy June and
Diana Williams HANSEN
The James Whitcomb Riley
Cookbook. Guild Press of
Indiana. 6000 Sunset Lane,
Indianapolis, IN 46208
317-253-0097
Submitted by John Hartman Indianapolis, IN 31 December 1996
Best regards,
John
Source from luhu.jp