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Cottage Cheese Bread recipe

Cottage Cheese Bread recipe


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  • Bread
  • Bread machine

This is a hearty white bread I put in my bread machine, and the kids just love it. I have used fat free cottage cheese also.

89 people made this

IngredientsServes: 12

  • 125ml water
  • 225g cottage cheese
  • 50g butter or margarine
  • 1 egg
  • 1 tablespoon caster sugar
  • 1/4 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 400g bread flour
  • 2 1/2 teaspoons dried active baking yeast

MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min

  1. Add the ingredients to your bread machine in the order suggested by the manufacturer, and start. You can use up to 60g more bread flour if the dough seems too sticky.

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Reviews & ratingsAverage global rating:(85)

Reviews in English (76)

Used 300g tub of low fat cottage cheese....2 tablespoons Olive Oil....Only 100ml water.... added 4 tablespoons Rolled Oats and a good sprinkle of Milled Linseed....Also used 100g of Strong Wholemeal Flour to 300g Strong White to make up 400g total.-27 Feb 2016

Absolutely huge loaf!!! Literally exploded in my bread machine!! Bit of a strange taste too-01 Aug 2014

by LBEB

I like this recipe! I definitly would recommend it. BUT like everyone else said it calls for WAY to much yeast. I experimented, thinking maybe the extra yeast was called for because it was a rapid bake (the recipe doesn't specify a bread machine setting after all), but even in rapid back the full amount of yeast lifted my bread machine lid off. reducing the recipe by a whole tsp. is definitly necessary to get a better loaf, and I personally like how it cooks in your basic bread/white bread setting best.-24 May 2005


Homemade Cottage Cheese Bread

Whenever I tell someone that I am making Cottage Cheese Bread I get mixed responses. It seems a lot of people do not like the flavor of cottage cheese. But in this recipe, the cottage cheese only makes the bread moist and does not flavor it.

Ingredients

  • 1 package (7g Package) Dry Yeast
  • ¼ cups Warm Water
  • 1 Tablespoon Margarine
  • 1 cup Cottage Cheese
  • 2 Tablespoons Sugar
  • 1 teaspoon Salt
  • ¼ teaspoons Baking Soda
  • 1 whole Slightly Beaten Egg
  • 2-½ cups Flour

Preparation

Dissolve yeast in warm water. Heat margarine and cottage cheese until warm and margarine is melted. Add sugar, salt, soda and egg. Mix well and blend in yeast mixture. Pour mixture into your mixing bowl, add the flour, and mix using your dough hook or mix by hand. Put onto a floured surface. Fold dough over several times. Leave your dough on the floured surface, cover with a towel and let rise until doubled. Fold dough over several more times.

Place in a greased 9x5x3 pan, cover again with a towel and let it double in size again. Bake at 350 degrees for 30-35 minutes, or until golden brown.


How to Make Oat Sandwich Rolls

I’ve been counting macros and looking for ways to get more protein in my diet, which is how these healthy oat rolls happened. I took my trusted bagel recipe and swapped the yogurt for higher-protein cottage cheese and used oat flour instead of all-purpose. The only other three ingredients are baking powder, salt, and egg white. I then rolled the dough into buns and baked them in the oven for 25 minutes. They turned out great!


Triple Cheese Bread

Three cheeses make this loaf a tender and flavorful treat for sandwiches. Divided into smaller pieces, it makes excellent dinner rolls.

Ingredients

  • 3/4 cup (170g) warm water
  • 2 teaspoons instant yeast
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (25g) sugar
  • 1 1/4 teaspoons (8g) salt
  • 2 tablespoons (28g) soft butter
  • 1/2 cup (57g) shredded cheddar cheese
  • 1/2 cup (113g) cottage cheese
  • 3 tablespoons (18g) Better Cheddar Cheese Powder or Parmesan cheese

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients — by hand, in your mixer, or in your bread machine on the dough cycle — to make a soft dough.

Place the dough in a greased bowl or other rising container, cover it, and let it rise until doubled, about 45 minutes.

Deflate the dough, form it into a 9" log, and place it in a greased 9" x 5" loaf pan. Cover loosely with greased plastic and let rise until the bread domes an inch above the rim of the pan, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer the loaf to a rack to cool completely before slicing.


Recovery Bowls

Shutterstock

Erin Kaese, managing editor of Athletic-Minded Traveler, swears by her "recovery bowl," which she says she has been eating nearly every day for the past 15 years.

She makes the bowl by combining berries, diced apple, two spoonfuls each of cottage cheese and yogurt, high-fiber cereal and almond milk. She usually enjoys this bowl with a cup of coffee in the early afternoon.

"I love that it has protein, antioxidants, and fiber," she says. "Most important, I love the taste. It's food bliss for me."


Рецепт Cottage Cheese Dill Bread

We don't eat bread often. However when the weather begins to change and it starts getting cooler it seems spark me into wanting to make bread. This is a good bread with almost anything. It is great for the Holiday season. It freezes very well.

If you are not a fan of strong dill flavor forget this formula. My wife and I both like dill so I used plenty.

When baking I try to measure ingredients by weight rather than volume. If you don't have a kitchen scale use volume measure. I have provided both.

I am not a big fan of bread machines. I received one as a gift and feel obligated to use in some way. They are excellent for kneading on the dough cycle. If you don't have a bread machine use another kneading method (i.e. by hand or Kitchen Aid). I never use a bread machine for actually baking the bread. Once the dough is done you can proof in the machine for the first rise, use the oven or an overnight slow rise as I did. If you have a baking stone by all means use it.

I used a banneton basket to shape and proof the dough for the second rise. It makes for a nice looking loaf but isn't absolutely necessary. Using a standard loaf pan or shaping by hand works fine.

This formula makes a 1 1/2 pound loaf.

Their is nothing like the smell of bread baking in the oven. It brings back memories of my Aunt Mae who baked bread every day from scratch in a small Nebraska farm town.


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Make Cheesy Sourdough Batter Bread


In the morning of the day you will bake the bread, add all of the ingredients to the bowl of a large mixer and stir on medium speed for 2 minutes, until thoroughly mixed, before kneading for another 5 minutes with a dough hook.

This is the Kitchenaid stand mixer I use for all my bread making and these are the metal measuring cups and spoons I prefer (SO much better than plastic!).


Now just cover and let it sit in the mixing bowl for about 4 hours until doubled in volume. I was serious about the "incredibly simple" part, huh?

I like to cover bread doughs, leftovers, and potluck food with these reusable "shower cap" covers (no, they're not really shower caps, but they look like it). I've seen thinner caps sold at The Dollar Tree and similar sturdier ones here on Amazon.

I love being able to reuse them and they stay on flat plates much better than plastic. I've found that they keep in the moisture better than just a cloth towel for covering bread dough, too, so it never develops a hard top when rising.


When the dough has doubled, add 1-2 cups of diced cheddar cheese and stir on low until the pieces are distributed throughout the dough. I strongly suggest sharp cheddar or other sharp, strong cheese like parmesan. It gives the most bang for your buck.

It's cheesier with 2 cups, but you'll need to bake the loaves with a cookie sheet under the pans, because the cheese will ooze over the sides. No oozing with 1 cup, but less cheesy. your choice.


Divide the dough evenly between two greased 8.5 x 4.5-inch loaf pans (they should fill about halfway). TIP#1: make sure all the cheese pieces on top are covered by a bit of dough to lessen the amount that will ooze out in the oven.

TIP #2: Line pans with parchment overhanging the sides and just grease the ends for easier removal.

Cover with oiled plastic (I use my reusable covers again) and let rise for another 2 hours or so (the temperature of your kitchen may affect rise time).


When the dough is at the top of the pans, heat the oven to 400 degrees and brush the tops of the loaves with oil (this helps the loaves brown evenly).


Bake for 35 to 40 minutes, turning loaves as needed for even cooking, until nice and browned. Let cool in the pans for a few minutes before turning out onto a cooling rack.

TIP: can you see the difference between the loaves baked in metal pan vs. a glass pan? The dark metal pan browned the loaf much more evenly and created a nice crust.

Lesson learned: metal loaf pans work best with this recipe.

You'll want to serve this bread warm- it's cheesy heaven.

And toasted? Then it's perfect with homemade tomato soup or simple, family pleasing chef's salads, depending on the season.


Cottage Cheese Herb Bread Recipe

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval cover with plastic wrap and let rest for 10 to 15 minutes.

Stand Up Mixer Instructions:

In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).

Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again . This will warm the oven and make it a great environment for rising bread. If you can not comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.

Cool or Refrigerator Rise: If I do not have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.

Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.

Remove from oven and place the loaves on a wire rack until cooled.

Makes 1 large round loaf or 2 small baguettes.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Comments and Reviews

One Response to &ldquoCottage Cheese Herb Bread Recipe&rdquo

Helen K

Thank you for What’s Cooking America for this really nice bread! Easy to make b/c everything is tossed together in the mixer bowl. Healthful ingredients! I doubled the recipe and used 2 loaf pans.

A very nice rise and great texture. Very good taste. Instead of using the suggested herbs, I only used 1 tsp dry fennel seeds. One hardly notices the fennel – except for tasting a trace of “something” slightly sweet and elusive.

I didn’t see any salt in the recipe, so I added 1 tsp of kosher. Next time will use 1-1/2 tsp kosher.

I used: 2 cups of whole wheat flour in place of some of the all purpose flour, a fairly dry cottage cheese – a low fat vacuum-packed brand (Western) that’s lightly salted, a good quality EVOO, and large eggs. Left honey the same as listed. Was not too sweet.

For kneading and rising, I simply did it like I traditionally do with almost any bread using a stand mixer and a floured bread board for final kneading.

The 2nd rise took quite a while b/c I wanted loaves instead of a slender baguette. I slashed each loaf with a razor blade before brushing the tops with cream mixed with a yolk.

I used a convection oven with a shallow pan with hot water on the lower shelf. I forgot to reduce the heat b/c of using glass pans. The next time I will start at 375 degrees and then lower the heat after about 20 minutes to 350 degrees.

When done, the loaves were browned all over and their inner temp as 209 degrees.


Bubbly Cheese Garlic Bread Recipe

This bread is melty and hot and gooey and bubbly. Perfect for watching a football game or having friends over.

“ Man can not live by bread alone” – they say, but I bet if you added some cheese and garlic to it you could!
Now, as you can see on the picture above, this is some divinely delicious looking cheesy garlic bread.
“Did i hear mumbling from the behind” ??
“You don’t love the bubbly wonderfulness of piping hot garlic cheese bread” ??
Write this date on your calendar. Because that’s all about to change. This cheesy bread is not just slapping some cheese on a piece of bread. There is the love of cheese that has to go with it, and two surprise ingredients that makes this cheese beyond cheesiness, melty and yummy. Butter and mayo.
I can’t think of a better thing to accompany a delicious Italian meal, or watching a football game than this cheesy, buttery garlic bread. Words cannot describe how good this bread is, so please just do yourself a favor and make it. Now! I know it is sinful, but so worth it.



Comments:

  1. Edrick

    What a curious question

  2. Jugis

    Super!

  3. Faetaur

    Simply the sparkle

  4. Kutaiba

    Accept bad turnover.



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