Recipe by chefmick
just a little something different. prep time doesn't include rising time. In the directions I didn't specify kneading. there are 2 schools of thought on this subject. I leave that up to your personal preference. I knead this type of bread but i've know people who don't. As long as the bread gets a good double in size rise you should have good results. You can either use dried herbs or fresh. I prefer fresh but have had good results with the dried. Just remember dried herbs tend to have a more concentrated flavor so you may what to cut back on the amount a bit if using dried herbs.
Top Review by Leggy Peggy
Wow, what a delicious and easy-to-make bread! I haven't baked for ages and a recipe like this was exactly what I needed to get me back in the habit. I kneaded this for about 5 minutes -- just for the exercise. Used fresh chives and dried oregano. The kitchen was quite chilly so the risings took extra time, but I had already allowed for that. Thanks for posting such a great recipe. Better go start another loaf now because the first one is long gone. By the way, my photos are before and after baking.
- 7.08 g dry active yeast
- 59.14 ml warm water
- 9.85 ml chives, minced
- 14.79 ml butter, softened
- 4.92 ml salt
- 4.92 ml oregano
- 236.59 ml cottage cheese, small curd
- 29.58 ml sugar
- 1 egg
- 473.18-709.77 ml flour, sifted
Directions See How It's Made
- soften yeast in warm water.
- bring butter, cheese and egg to room temperature mix all ingredients except flour. add yeast to this mixture and mix well.
- gradually add enough flour to make a firm dough.
- cover and let rise 1 hr or until doubled.
- punch down and put in a well buttered 1 1/2 qt casserole. cover and let rise 30 minutes.
- bake at 350 degrees F for about 40 minutes.
- turn out and brush with butter and sprinkle with coarse salt. serve warm or cold.