Cottage Cheese Batter Bread

Simple batter bread that is easy to make. It is a nice soft bread prefect for sandwiches. I left out the herbs and onion from the original recipe. This way we could toast it and use peanut butter and jelly on it for breakfast.

I had a carton of cottage cheese in the refrigerator that I wanted to use up before it is past its shelf date. The prices of groceries have jumped in just a few weeks that I don’t dare waste anything. I am serving this with dinner tonight. Right now, it is outside rising. I live in Florida, and I usually put my dough outside or in the car to rise.

When I shared the cottage cheese dilly recipe nine years ago, I didn’t know how to write a short code to create a printable recipe. That came much later, and I did go back through my archives and updated recipes. I didn’t update this one because my instructions were full of pictures for beginner bread maker. I have removed the pictures and created a printable recipe,

Dill Cottage Cheese Bread

Cottage Cheese Dilly Batter Bread

The original post with picture instructions,

Cottage Cheese Bread

Servings: 10 servings
Time: 45 minutes
Difficulty: intermediate
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Ingredients:

2 to 2 1/2 cups of flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 package of dry active yeast
8 oz. carton (1 cup) cottage cheese
1/4 cup water
1 tablespoon margarine or butter
1 egg

Directions:

Pre heat oven 350 degrees and prepare a bread loaf pan or casserole baking dish with vegetable spray or shortening.

In a small bowl or cup add yeast to 1/4 cup of warm water let sit for a few minutes until it gets bubbly.

In a large bowl, combine I cup flour, sugar, onion, dill, salt, and baking soda. Mix well and set aside. Save the last half of cup of flour to add after all is mixed together. Sometimes you don’t need all of it.

Add yeast mixture, cottage cheese, and beaten egg in mixing bowl and blend at medium speed until blended. Add only one cup of flour mixture and beat on slow speed. By hand stir in remaining flour to form a stiff batter. You can do this with dough hooks if you have this feature on your mixer.

Cover the bowl and place in a warm spot. Let rise until light and double in size. It depends on your home environment as to how long this will take. Usually 45 minutes to an hour. So you need to keep an eye on it.

Stir Down. Place in a prepared bread loaf pan or casserole. Let rise to top of the edge of the bread pan or double the size in the casserole. Brush top with melted butter or margarine and cut slits in the top to release steam.

Bake at 350 degrees for 45 minutes. It should be brown on top and will sound hollow when you tap on it. Let cool before slicing.