Cottage Cheese Bread Ii 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.

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 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.

HONEY WHEAT BREAD

Steps:

• Heat 1 cup water, cottage cheese, 3 teaspoons salt and honey until hot (not boiling).
• Add shortening.
• Let cool until just warm to the touch and stir in 1 beaten egg.
• While cottage cheese mixture is cooling, add 2 packages yeast to 1/2 cup warm water mixed with 2 teaspoons sugar.
• Stir until yeast is dissolved and let sit 10 minutes for yeast to rise.
• Mix 2 cups whole wheat flour into cottage cheese, salt, honey, egg mixture.
• Add dissolved yeast and stir well.
• Mix 4 1/2 to 5 cups all purpose flour to make a stiff dough.
• Knead until smooth and elastic.
• Put in a large greased bowl and let rise until double.
• Punch down dough and shape into 2 loaves.
• Let rise again until double.
• Then bake at 350°F for 35 to 40 minutes.
• Remove loaves from oven and let cool.
• Brush warm loaves with a mixture of honey and butter for a soft crust.

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 SPREAD FOR EASTER BREAD (PASKA)

Steps:

• Cream cottage cheese, butter and sugar together.
• Beat until fluffy and add the grated egg yolks.
• Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
• Add all at once to cottage cheese mixture; mix well.
• For a smoother spread, process small portions at a time in blender.
• Turn into freezer container.
• To use within a week or two, refrigerate.

COTTAGE CHEESE ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
• Bake in preheated oven for 35 to 40 minutes.