Cheese, Garlic and Herb Bread

3rd place winner submitted by Beth Mavor. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 55 mins
• Serves: 5-6
• Yields: 1 loaf

Ingredients

• 1  ounce active dry yeast (1 package)
• 1⁄4 cup warm water
• 1  cup low fat cottage cheese
• 1  large egg, lightly beaten
• 2  tablespoons  chopped fresh basil
• 1 1⁄2 tablespoons  finely chopped sun-dried tomatoes packed in oil
• 1  tablespoon  olive
• 2  teaspoons sugar
• 2  large garlic cloves, finely chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon baking soda
• 2 1⁄2 cups flour
• 2  tablespoons  grated parmesan cheese

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until foamy (about 5-10 minutes).
2. In a small saucepan, slowly warm cottage cheese over low heat, 5 minutes. Add warmed cottage cheese, egg, basil, tomatoes, olive oil, sugar, garlic, salt, pepper and baking soda to yeast mixture. Stir in flour and Parmesan cheese. Cover with a damp cloth. Let rise in a warm place until doubled, about 1 1/2 hours.
3. Grease a 1-quart casserole. Stir batter vigorously and pour into casserole. Cover with damp cloth. Let rise in a warm place until almost doubled, about 30 minutes.
4. Preheat oven to 350. Bake loaf until golden brown, about 40 minutes. Cool on rack.
5. Loosen loaf with knife around edges. Turn onto rack to cool.