Cottage Cheese Bread
|Active dry yeast||1⁄2 Ounce (1 Envelope)|
|Warm milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Cup (48 tbs), sifted|
|Low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Non-stick cooking spray||2 Tablespoon|
In a small bowl, combine the yeast, warm milk, and honey.
Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves.
In a large bowl, combine the flour and salt.
Add the yeast mixture and the cottage cheese and beat vigorously with a spoon until the dough forms a ball.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or until it is smooth and elastic.
Coat a large bowl with the cooking spray, shape the dough into a ball, and place in the bowl, turning so that the dough is coated on all sides.
Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
Lightly coat a 9 1/4"x 5 1/4x 2 3/4" loaf pan with the cooking spray.
With your fist, punch down the dough.
Shape it into a loaf and place in the pan, seam side down; cover with the dish towel and let the dough rise a second time until almost doubled in bulk about 40 minutes.
Toward the end of the rising period, preheat the oven to 375°F.
Brush the loaf with the tablespoon of milk and bake for 35 minutes or until it has browned and sounds hollow when tapped.
Remove the loaf from the pan and cool on a wire rack before slicing.