|1 pack||Active dry yeast|
|¼ cup||;Warm water|
|1 cup||Low-fat cottage cheese|
|1 teaspoon||Dried lavender buds|
|1 tablespoon||Fresh lemon thyme|
|½ tablespoon||Fresh basil; finely chopped|
|¼ teaspoon||Baking soda|
|2½ cup||Unbleached flour|
In a small bowl, dissolve yeast in water.
In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition.
Cover and let rise about 1 hour, or until doubled in bulk.
Stir the dough down with a spoon. Place in a well-greased 1½ or 2 qt. casserole or ten 4" individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk.
Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool.
Yield: 1 large round loaf or 10 individual dinner rolls.
From Joyce Ellenbecker/Anaheim, CA in "The Kitchen Table: Where Herbs and Spices Make the Difference" column in "The Herb Companion." February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy Harned.
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