Use fresh chives from your kitchen garden to make this delicious loaf of bread. The cottage cheese, in place of milk, makes a softer, moister loaf that you and your family will love. Makes one small loaf.
Prep Time: 2 hours
Cook Time: 40 minutes
Ingredients:
- 1 cup cottage cheese
- 1/4 cup water
- 2 tsp active dry yeast
- 1 tbsp cream cheese
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp chopped chives
- 1-1/4 to 2 cups bread flour, read instructions
Preparation:
- In medium bowl, mix together all ingredients except the flour. Do not beat out the cottage cheese lumps.
- Mix in flour a quarter cup at a time until the dough chases the spoon around the bowl.
- Turn dough out onto floured board. Flour hands and begin to gently knead the dough, trying not to crush out all the cottage cheese lumps.
- Add more flour only as needed. The dough should only be slightly sticky when finished.
- You may or may not use up all the flour called for in this recipe. The flour variation depends on many factors, including weather and brand of cottage cheese used.
- Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
- Punch down dough with your fist. Turn dough out onto floured board and gently knead out bubbles.
- Form dough into 1 small loaf. Put onto greased baking sheet that has been lightly dusted with cornmeal. Cover and let rise until double in size, about 30 minutes.
- Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 40 minutes or until loaf makes hollow sound when you tap on the bread top.
- Let cool on rack.
- Bread can be frozen for later.
