COTTAGE CHEESE DILL BREAD
Steps:
- Soften the yeast in the warm water and set aside.
- Heat the cottage cheese to lukewarm in a large bowl in the microwave.
- Stir in the dill, onion, sugar, butter, salt, dill seed, and baking soda.
- Stir in the yeast mixture and 1 cup of all-purpose flour and 1 cup of whole wheat flour to form soft dough. Knead in the remaining flour on well-floured board, adding more all-purpose flour if necessary.
- Place the dough in a greased bowl and cover with plastic wrap sprayed with cooking spray. Let the dough rise until doubled in size (about an hour).
- Stir down the dough and turn it into well-greased loaf pan. Let the dough rise again for 30 minutes in a warm place.
- Bake at 350 for 35 to 40 minutes or until top is a deep golden-brown color and the loaf sounds hollow when tapped. Brush with additional butter and sprinkle with salt, if desired.
Nutrition Facts : Calories 106, Cholesterol 4, Fiber 1, Protein 1, Sodium 2, Carbohydrate 19, Fat 2
COTTAGE CHEESE CORNBREAD
There is a not-so-secret ingredient to this Cottage Cheese Cornbread recipe that sets it apart from others and makes it extra delicious! The cottage cheese actually melts into the cornbread and you would never know it is there, but it adds a wonderful dimension and, along with buttermilk, helps keep this cornbread extra moist and delicious!
Provided by Amy Nash
Categories Bread
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 373 kcal, Carbohydrate 52 g, Protein 11 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 451 mg, Fiber 3 g, Sugar 15 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
COTTAGE CHEESE BREAD
just a little something different. prep time doesn't include rising time. In the directions I didn't specify kneading. there are 2 schools of thought on this subject. I leave that up to your personal preference. I knead this type of bread but i've know people who don't. As long as the bread gets a good double in size rise you should have good results. You can either use dried herbs or fresh. I prefer fresh but have had good results with the dried. Just remember dried herbs tend to have a more concentrated flavor so you may what to cut back on the amount a bit if using dried herbs.
Provided by chefmick
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
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
Has a texture like angel food cake.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 26.7 g, Cholesterol 18.3 mg, Fat 3.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 302.7 mg, Sugar 2.3 g
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 28 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 135 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
NO KNEAD COTTAGE CHEESE DILL BREAD
A delicious flavorful yeast bread that doesn't require kneading. Makes two artisanal style loaves.
Provided by Getty Stewart
Number Of Ingredients 13
Steps:
- In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
- In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
- Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
- Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
- After rising, dough can be baked or wrapped in plastic and stored in fridge for up to 2 weeks.
30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer Main Course Side Dish
Time 33m
Number Of Ingredients 8
Steps:
- Chop the garlic.
- Add all of the ingredients to a food processor and blend until smooth.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
COTTAGE CHEESE BREAD I
This is a hearty white bread I put in my bread machine, and the kids just love it. I have used non-fat cottage cheese also.
Provided by Dara Cole
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 26.8 g, Cholesterol 18.3 mg, Fat 3.6 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 323.6 mg, Sugar 1.3 g
COTTAGE CHEESE BREAD
I got this recipe from a lady who was a member of an online cooking group I belonged to. I was skeptical of using the cottage cheese, but the finished product changed my mind.
Provided by Judy Garcia
Categories Other Breads
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Place all ingredients in bowl of Kitchen Aid. Using dough hook, stir and knead 10-15 minutes on slow to medium speed. Use up to 1/2 cup more flour if dough seems too sticky.
- 2. Put bowl in warm place and allow dough to raise until double, about 30 minutes.
- 3. Prepare two 9" x 5" bread pans by either greasing or spraying with cooking spray. Set aside.
- 4. When dough has doubled in size, punch down and shape into loaves. Place dough into prepared bread pans and allow to raise until just above the edge of the pan.
- 5. Put pans in preheated 350^ oven and bake approximately 40 minutes until golden brown and sound hollow when tapped. Remove from oven and allow to sit in pans about 5 minutes before removing to cooling rack.
- 6. NOTE: This was originally a bread machine recipe but I found that it produces too much dough and raises way too much to be prepared in bread machine. You can use the bread machine for the mixing/kneading, if desired, and then treat like a traditional loaf of bread to bake. I have baked in bread pans and also shaped into an oblong loaf on a baking sheet to resemble a loaf of French bread. Both methods turn out well.
COTTAGE CHEESE AND CHIVE BREAD ( BREAD MACHINE )
The original recipe was in the instruction book for my ABM (an Oster 2 Pound Expressbake). This bread is quite dense and very moist with a crisp crust. It slices easily and makes wonderful toast and sandwiches. It's our favorite of all the recipes I've tried so far. The cottage cheese is all but invisible in the bread so don't worry about offending those who turn up their noses at the mention of it. I find it to be a sneaky way to get added calcium into their diets.
Provided by SusieQusie
Categories Yeast Breads
Time 3h15m
Yield 1 2 pound loaf, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 191.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 19.1, Sodium 374.3, Carbohydrate 31.8, Fiber 1.2, Sugar 1.3, Protein 7.4
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