Rustic Cast Iron Pot Bread
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I just love the way the house smells when this bread is baking! It reminds me of Thanksgiving! (Times do not include rising time.)
- Ready In:
- 1hr 20mins
- 1 (1/4 ounce) package dry active yeast
- 1⁄2 cup warm water
- 1 cup small curd cottage cheese
- 1 tablespoon butter, softened
- 1 tablespoon dried onion flakes
- 1 teaspoon celery seed
- 1 teaspoon fresh dried crumbled sage leaf, see tip
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, beaten
- 1⁄4 teaspoon baking soda
- 2 1⁄2 cups flour
- 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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