Cheese Batter Bread
|Lightly packed parsley||1⁄4 Cup (4 tbs), stems removed|
|Parmesan cheese||2 Ounce, cut up (1/2 Cup Grated)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Cream style cottage cheese||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Place steel blade in work bowl.
Add parsley; process till chopped.
Add parmesan; process till parsley and parmesan are finely chopped.
Add 1 1 1/4 cups of the flour and the yeast.
Process with on/off turns till combined.
In saucepan heat together the cottage cheese, water, and butter or margarine just till warm (115° to 120°) and butter is almost melted, stirring constantly.
With machine running pour heated mixture through feed tube; add egg.
Stop machine; add remaining 1 cup flour.
Process with 4 on /off turns; conti nue processing for 5 to 10 seconds or till well mixed (dough does not form a ball).
Turn dough into greased bowl.
Cover; let rise till double (45 to 60 minutes).
Spread evenly in a greased 1 1/2-quart casserole.
Cover; let rise till nearly double (about 45 minutes).
Bake in 350° oven for 45 to 55 minutes, if top of bread browns too quickly, cover loosely with foil the last 15 minutes.
Remove from casserole; cool.