Cottage Cheese and Chive Bread ( Bread Machine )

The original recipe was in the instruction book for my ABM (an Oster 2 Pound Expressbake). This bread is quite dense and very moist with a crisp crust. It slices easily and makes wonderful toast and sandwiches. It’s our favorite of all the recipes I’ve tried so far. The cottage cheese is all but invisible in the bread so don't worry about offending those who turn up their noses at the mention of it. I find it to be a sneaky way to get added calcium into their diets.

• Ready In: 3 hrs 15 mins
• Serves: 12
• Yields: 1 2 pound loaf

Ingredients

• 1⁄2 cup warm water (110-115 F)
• 1  cup  small curd low fat cottage cheese, drained slightly but not dry
• 1  egg, slightly beaten
• 2  tablespoons olive oil
• 1 1⁄2 teaspoons salt
• 3 3⁄4 cups bread flour
• 3  tablespoons  chopped chives (I use fresh but 2-3 teaspoons of dried would work)
• 1  tablespoon sugar
• 1 (1/4ounce) package active dry yeast (2 1/4 teaspoons)

Directions

1. Measure and add ingredients to YOUR bread maker according to YOUR instructions. (Mine takes all liquids first, then dry ingredients, with the yeast last.).
2. Select the “Sweet Bread” setting.
3. Select “Crust Color” medium.
4. Press Start, walk away, come back 2 hours and 50 minutes later to behold your creation!
5. Notes:
6. Cottage cheese - I drain all the whey that will readily pour off but don't actually strain it to remove all the liquid. I suppose the drained liquid could replace all or part of the water but I haven't tried it.
7. Dough Consistency - As with all bread recipes, more flour or water may be needed depending on the humidity. Watch during the first knead & if the bread looks too dry, add water, 1 teaspoon at a time, until the dough gathers up. Likewise, if the dough looks to wet (my machine makes a louder noise when this is the case) sprinkle in flour.