Cheese, Garlic and Herb Bread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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.
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