Cottage cheese bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| 1 | cup | Cottage cheese; small curd |
| 2 | tablespoons | Butter; or margarine |
| 1 | large | Egg |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 3 | cups | Bread flour |
| 2½ | teaspoon | Active dry yeast; preferably red star |
Directions
Makes 1½ pound loaf.
Dump in bread machine pan in order recommended by manufacturer. Cottage cheese varies greatly in amount of water, so watch the dough and adjust as needed with extra water or flour, one tablespoon at a time.
This makes a tasty sandwich bread.
Donna Rathmell German, THE BREAD MACHINE COOKBOOK, A Nitty Gritty Cookbook, Bristol Publishing, Inc., PO Box 1737, San Leandro, CA 94577, 1991, p. 36.
ISBN 1-55867-025-4
Recipe by: Donna Rathmell German, The Bread Machine Cookbook, p. 36 Posted to MC-Recipe Digest V1 #942 by KHudson123@... on Dec 2, 1997
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