Rustic Cast Iron Pot Bread

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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small bowl, dissolve yeast in warm water.
  • In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
  • Set bowl in sinkful of hot water to warm.
  • Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
  • Gradually add rest of flour to make a soft dough.
  • Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
  • Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
  • Cover with a towel and let rise until double, about 30 minutes.
  • *Remove towel if batter begins to touch it.
  • Bake in a 350 oven for 40-50 minutes til done and golden.
  • **Tip on drying sage bundles --
  • Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
  • Dry new herbs each year as they begin to lose flavor after about 6 months.
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