Prep 10 mins
Cook 2 hrs 30 mins
Cooking time includes time for all risings. This makes an excellent bread to make stuffing for your Thanksgiving turkey. Or just eat plain with butter.
- 1 (1/4 ounce) package dry yeast
- 1 cup cottage cheese
- 1 egg
- 1 tablespoon shortening, melted
- 1 tablespoon sugar
- 2 teaspoons crushed dried sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 1⁄2 cups flour
- Combine sugar, sage, salt, baking soda and flour.
- Dissolve yeast in 1/4 cup warm water.
- Beat egg and cottage cheese together until smooth.
- Add melted shortening and yeast.
- Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
- Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
- Punch dough down, knead for one minute and place in well-greased pan.
- Cover and let rise for 40 minutes.
- Bake in a 350-degree oven for 50 minutes.
- Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
My family really loves this bread, I add dill rosemary and thyme when I make it. I use it for stuffing and I make an extra loaf since everyone seems to love it warm with butter. It also goes very well with soup
Both my daughter and I really enjoyed this bread. I made half of the loaf with sage and the other half without. It's good either way. The texture was very nice - soft and light with a wonderful brown crust.
This was alright. There really isn't anything you should change for this recipe, but I personally did not like it as much as I thought I would. I made them into rolls and it cooked for 20 minutes. by then the tops were slightly burned, and it was not as moist as I thought it would be. I think it was ready after maybe 15 minutes, but baked it 5 minutes longer, which was a mistake. When it came to punching it and making individual rolls, it was way too sticky, and had to add extra flour. But it was a good experience in trying something new.