- Cooking Time:
- Preparation Time:
- 1/4 Cup WARM Water (almost hot)
- 1 Package Quick-Rising Active, Dry Yeast
- 1/4 Teaspoon Sugar
- 1 Cup Cottage Cheese (I like to use the small curd varieties)
- 2 Tablespoons Honey
- 2 Tablespoons Butter
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 2 1/2 Cups All Purpose Flour
- 1 Large Egg, lightly beaten
- 1 Cup Shredded Cheddar Cheese
- Heat Oven to 350 degrees. In a large bowl sprinkle yeast and sugar over water. Let dissolve in a warm place. If your home is not warm enough pull down your oven door and turn it on 200-250 and let it sit on the opened door.
- Heat Cottage Cheese, Honey and Butter in a sauce pan until lukewarm. Add Salt and Baking Soda and stir for 30 seconds. Stir in 1/2 a cup of your flour until combined. Mix the Cottage Cheese mixture in with the yeast mixture. Add the egg and stir well. Stir in remaining flour to make a firm ball of dough. Knead in the Cheese (I use a spatula to knead in the cheese because the dough can be sticky). Turn the dough out onto a work surface and wipe out the bowl. Lightly oil the bowl then return the dough to it. Place a damp, hot cloth over the bowl and let it rise in a warm place (the door of the oven) for 30 minutes.
- Turn dough out onto a greased cookie sheet and shape into a 10 inch round loaf. Bake until top is nicely browned and bread feels firm. 35-40 minutes. Melt some butter over the top and cool on a wire rack until ready to serve.
NotesI can't remember where I saw this, but I love it! The directions below are for making it by hand. You can make it in a bread maker by putting everything in in the order recommended by manufacturer, setting it to dough cycle, and then completing with the directions below.
Also, for a lower fat version, I've used Kraft Fat Free Cheddar, Fat Free Cottage Cheese, and FF margarine instead of the real things and it still tasted great