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I was so proud of how well this sandwich bread rose. I’ve had issues with wimpy sandwich loaves, but I let the dough rise in a warm oven this time and it made a huuuuuge difference. It looked even taller than the blog’s version!  I actually combined two recipes, the first from One Perfect Bite and the second from Annie’s Eats. I used about 3 1/3 cups of bread flour. The bread sliced easily, didn’t crumble, and I was able to get about 15-16 slices. It was hearty and I didn’t directly taste cottage cheese, but it had a good weirdness to it. I used a sprinkle of dried dill that is a little old. I didn’t want a strong dill flavor but it’s there in the perfect, in the background, way.

Cottage Cheese Rolls… from the kitchen of One Perfect Bite

Ingredients:
2-1/4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 4% cottage cheese
1 large egg
2 tablespoons granulated sugar
1 teaspoons salt
1/4 teaspoon baking soda
2-1/4 cups all-purpose flour

Directions:
1) Combine yeast and water in a large mixing bowl. Set aside.
2) Heat cottage cheese in a small saucepan set over medium heat until it registers a temperature of 110 to 115 degrees F.
3) Add cottage cheese, egg, sugar, salt, baking soda and 1 cup flour to yeast mixture. Beat until perfectly smooth. Stir in remaining flour to form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4) Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
5) Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks. Yield: 15 rolls.

Cottage Cheese Dill Bread
Ingredients:
2 tbsp. instant yeast
1/2 cup warm water (110 degrees F)
1 cup cottage cheese (full or reduced fat), at room temperature
2 tbsp. granulated sugar
1 heaping tbsp. fresh onion, finely minced
1 1/2 tbsp. fresh dill, minced
1 tbsp. salt
1/4 tsp. baking soda
1 egg
1 egg yolk
2 tsp. olive oil
5 to 6 1/2 cups bread flour

Directions:
Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast.  Add all remaining ingredients except flour to the bowl and mix until a dough has formed.  Switch over to the dough hook and stir at low speed.  Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl.  Continue kneading on low speed for 5-6 minutes.  Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place.  (I preheat my oven to 150 degrees F, turn it off as soon as it reaches this temp, and then put the dough in.)  Let rise until the dough has doubled, about 1 1/2 hours.

When the dough has doubled, punch it down and shape into a log the size of a loaf pan.  Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan.  Cover with plastic wrap and let rise again in a warm place, 30-60 minutes.

When the loaf has risen, remove the plastic wrap and preheat the oven to 350 degrees F.  Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer.  Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack.

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