Yield: 1 1/2lb loaf
|⅓ cup||Low-fat cottage cheese|
|2¾ cup||All-purpose white flour|
|½ cup||Instant potato flakes|
|½ teaspoon||Garlic powder|
|1 tablespoon||Dried parsley|
|1 teaspoon||[rounded] salt|
|1 teaspoon||[rounded] yeast|
|1 teaspoon||[heaping] sugar|
Lately, I've been experimenting with breads made with low-fat cottage cheese and no oil or butter to both lower fat and increase protein. This one was fairly sucessful.
Other herbs could be added. The garlic was sufficient to be pleasantly noticable but not overpowering. Next time I will increase the cayenne or use a hotter pepper though.
Add the cottage cheese and water, then the flour and potato flakes and then the remaining ingredients or in the order recommended by the manufacturer.
Watch the dough mix during the first cycle and add water or flour by the spoonful as required to get a smooth ball of dough. The water content of cottage cheese varies a lot from brand ot brand.
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@...> on Dec 14, 1997