Saturday, March 23, 2013

Farmstyle Cottage Cheese bread

Two pound loaf:

1 1/8 cups water (warm, for the yeast)
1 cup small-curd lowfat cottage cheese
3 tablespoons olive oil
3 1/4 cups bread flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 tablespoon + 1 teaspoon gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Put the ingredients into the machine in the order specified by your machine's instructions.

Use water that is warm to the touch, and warm the cottage cheese, too. This keeps the yeast happy.

Use the Basic cycle, medium crust.

The doughball should be moist. If after the first knead cycle it looks a bit dry add a bit more water. A teaspoon to a tablespoon is usually enough.

This one is excellent lightly toasted with butter, or peanut butter, and any good fruit jam, jelly, or preserve.

From The Bread Lover's Bread Machine Cookbook, page 371.

Note: the olive oil has a great influence on the flavor of this bread. In addition to the usual grades of oil - extra-virgin; pure; and lite - there are Italians, French, Sicilian, Greek, and others. All have distinctive flavors that will be quite noticeable in olive oil breads.