Cottage cheese wheat bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cottage cheese; small curd |
| 1 | large | Egg |
| 1½ | tablespoon | Butter |
| 1½ | teaspoon | Dill weed |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 3 | cups | Bread flour |
| ⅓ | cup | Whole wheat flour |
| 1½ | teaspoon | Active dry yeast; preferably red star |
Directions
Makes 1½ pound loaf.
Dump ingredients in bread machine pan in order recommended by manufacturer.
Watch the dough and add more water or flour as needed, a tablespoon at a time, to reach normal consistency; there can be a lot of variation in the liquid included in the cottage cheese.
This bread is moist, with a lot of body, and makes a scrumptious loaf for sandwiches.
Developed by Margaret Nelson, and collected by Donna Rathmell German in THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1994, page 139. ISBN 1-55867-093-9
Recipe by: Margaret Nelson, collected in The Bread Machine Cookbook V Posted to MC-Recipe Digest V1 #942 by KHudson123@... on Dec 2, 1997