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Hi Robyn:
This bread sounds great. I like the use of the cottage cheese. I use cottage cheese in a dill bread I make. It results in a nice crumb for the bread. I have added this to my Try Soon folder. Thanks for sharing!
Bob
This flavorful Italian bread turns any family-style dinner into company fare.
Ingredientes
- 1 Pkg. Active Dry Yeast
- 1/4 Cup Warm Water (105°-115°F)
- 1 Cup Low-Fat Cottage Cheese
- 1 Large Egg, Lightly Beaten
- 2 Tbsp. Fresh Basil, Chopped
- 1 Tbsp. Oil-Packed Sun-Dried Tomatoes
- 2 Tsp. Granulated Sugar
- 2 Large Cloves Garlic, Minced
- 1/2 Tsp. Ground White Pepper
- 1/4 Tsp. Baking Soda
- 2 1/2 Cups All Purpose Flour
- 2 Tbsp. Parmesan Cheese, Grated
Direcciones
- In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 - 10 minutes.
- In a small saucepan, slowly warm cottage cheese over low heat, 5 minutes. Add warmed cottage cheese, egg, basil, sun-dried tomatoes, olive oil, sugar, garlic, salt, pepper, and baking soda to yeast mixture. Stir in flour and Parmesan cheese. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour 30 minutes.
- Oil a 1-quart casserole with some of the olive oil from sun-dried tomatoes. Stir batter vigorously and pour into prepared casserole. Cover with plastic wrap lightly coated with olive oil, cover with clean cloth; let rise in a warm place until almost doubled, 30 minutes.
- Preheat oven to 350°F. Bake loaf until it is golden brown, 40 minutes. Transfer to a wire rack to cool. Loosen loaf by running a knife around edges of casserole. Turn loaf out onto rack to cool or serve in casserole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 126 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 108mg | 5% |
| Potassium 66mg | 2% |
| Total Carbs 21.76g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.51g | 1% |
| Protein 6.02g | 10% |
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