Cottage Cheese Bread Abm Food

COTTAGE CHEESE BREAD

Steps:

• soften yeast in warm water.
• bring butter, cheese and egg to room temperature mix all ingredients except flour. add yeast to this mixture and mix well.
• gradually add enough flour to make a firm dough.
• cover and let rise 1 hr or until doubled.
• punch down and put in a well buttered 1 1/2 qt casserole. cover and let rise 30 minutes.
• bake at 350 degrees F for about 40 minutes.
• turn out and brush with butter and sprinkle with coarse salt. serve warm or cold.

COTTAGE CHEESE BREAD II

Steps:

• Add the ingredients to the pan of your bread machine in the order suggested by the manufacturer, and Start. You can use more bread flour if the dough seems too sticky.

QUICK COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

COTTAGE CHEESE CORNBREAD

Steps:

• Preheat oven to 400 degrees F. While the oven is preheating, place an oven-safe cast iron skillet in it to heat.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
• Add the buttermilk, cottage cheese, eggs, and oil. Stir just until combined. Stir in the corn.
• Add the butter to the preheated skillet. Once the butter is melted, pour the cornbread batter into the hot pan, then bake for 25-35 minutes until goldden brown on top and a toothpick comes out clean with just a few crumbs when inserted into the center of the cornbread.
• Slice and serve with butter and honey.

COTTAGE CHEESE BREAD I

Steps:

• Add the ingredients to your bread machine in the order suggested by the manufacturer, and start. You can use up to 1/2 cup more bread flour if the dough seems too sticky.

CHEESE AND CHIVES BREAD (BREAD MACHINE - ABM)

Steps:

• All ingredients should be at room temperature.
• Add ingredients to your bread machine as the directions instruct.
• Mine say to add liquid ingredients to bread pan.
• Add all dry ingredients except yeast to bread pan.
• Make a well in dry ingredients and carefully add yeast.
• Choose the "Sweet" bread setting.
• Choose crust color if applicable.
• Press Start!

COTTAGE CHEESE LAVENDER HERB BREAD (ABM)

Steps:

• Place all ingredients except cornmeal in bread pan of your bread machine as manufacturer reccomenda. Select dough setting and press start.
• When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 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 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't 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 don't 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 and hollow sounding when tapped.

QUICK COTTAGE CHEESE BUNS

Steps:

• Combine together cottage cheese, sugar, eggs and vanilla extract. Blend using a blender, mixer or a food processor.
• In a small bowl, combine baking soda with vinegar and add to the mixture. Continue by adding baking powder and flour.
• Flour the work area well, as the dough will turn out sticky. Divide the dough into 24 equal pieces.
• Form round shapes out of each piece, placing them apart on a baking sheet. Brush the tops with egg and sprinkle some sugar.
• Bake buns at 350 °F for 20 minutes until they become golden brown. Let them cool to room temperature before serving. Keep the remaining portion fresh, by sealing them in an airtight container.

COTTAGE CHEESE BREAD

Steps:

• Place ingredients in the bread machine in order given directed by for your machine (generally liquid to the bottom topped by dry ingredients, then yeast).
• Bake on white bread cycle.

COTTAGE CHEESE AND CHIVE BREAD ( BREAD MACHINE )

Steps:

• Measure and add ingredients to YOUR bread maker according to YOUR instructions. (Mine takes all liquids first, then dry ingredients, with the yeast last.).
• Select the "Sweet Bread" setting.
• Select "Crust Color" medium.
• Press Start, walk away, come back 2 hours and 50 minutes later to behold your creation!
• Notes:.
• Cottage cheese - I drain all the whey that will readily pour off but don't actually strain it to remove all the liquid. I suppose the drained liquid could replace all or part of the water but I haven't tried it.
• Dough Consistency - As with all bread recipes, more flour or water may be needed depending on the humidity. Watch during the first knead & if the bread looks too dry, add water, 1 teaspoon at a time, until the dough gathers up. Likewise, if the dough looks to wet (my machine makes a louder noise when this is the case) sprinkle in flour.

COTTAGE CHEESE LAVENDER HERB BREAD (ABM)

Steps:

• Place all ingredients except cornmeal in bread pan of your bread machine as manufacturer recommendation. Select dough setting and press start.
• When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 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 as desired.
• Place on a jelly roll pan dusted with cornmeal. Cover 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't 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 don't 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 350-400 degrees (depending on your oven, mine runs hot). 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 and hollow sounding when tapped.