I added olive oil instead of marg/butter, and used just one packet of yeast. It came out to be the prettiest loaf yet. Much like the II recipe for this.

Absolutely delicious. Followed the recipe ingredients to the T. Made 2 tall loafs. I used the Dough Cycle, split dough into 2 pans covered and let rise for an hour before baking at 350F for 30 min. Yummy. Thank-you for posting, Plan to make many times the cottage cheese makes if very light tasting. Mary

I went to make this bread for the first time and discovered that I only had a half cup of cottage cheese left...so I used a half cup of sour cream as well. The flavor and texture was wonderful! I think this is the best bread I have ever made in my bread machine! Definitely a recipe I will use again and again!

A few changes: 2 tsp yeast, 2 TB sauteed onions, 2 tsp dill seed, 1/4c water (for yeast) and 2 1/2c flour (all purpose and hard white). Cottage cheese ONION DILL BREAD.mmmm

I don't use a bread maker so I had to knead this bread. I ended up using about 1 more cup of flour. This was the softest, easiest to knead foough ever. I made dinner rolls and they were perfect. Very light and fluffy. This recipe is a keeper! I used olive oil in place of margarine. You cannot tell that there is cottage cheese in this bread.

Wow, was this GOOD!! It tastes best warm, I think. I cut the yeast to 2 tsp., added more flour (about 1/2 c more) and used my Kitchen Aid with dough hook to knead. I baked it at 350 for 20 minutes or so. It made 2 nice-sized loaves. I will definitely make this again!

There is too much yeast in this recipe. I made this with KitchenAid and baked it in a 9X5 bread pan. It went over the sides and the loaf isn't very pleasing to the eye. I even cut back on the yeast per other reviews and it still didn't work. I was disappointed.

I made this bread by hand as I do not have a bread machine and it turned out light with a thin, crispy crust. The cottage cheese keeps it moist and adds a great flavor. I kept all the ingredients the same but decreased the yeast to 2 TSP. I proofed the yeast in the water and sugar first then just threw everything into my mixer. I let it rise twice and baked it at 350 for about 20 minutes. Thanks for this great recipe!

This is an excellent recipe. I did sub in one cup of whole wheat flour for one cup of white. I also decreased the yeast to 1 1/2 tsp. This is a great recipe!!

This worked out very well for me. Based on previous comments, I decreased the yeast to 1 1/4 tsp. And to handle the 'overflow' situation I set my breadmaker for a 2 pound loaf. Thanks for the recipe.

I like this recipe! I definitly would recommend it. BUT like everyone else said it calls for WAY to much yeast. I experimented, thinking maybe the extra yeast was called for because it was a rapid bake (the recipe doesn't specify a bread machine setting after all), but even in rapid back the full amount of yeast lifted my bread machine lid off. reducing the recipe by a whole tsp. is definitly necessary to get a better loaf, and I personally like how it cooks in your basic bread/white bread setting best.

Came out absolutely perfect. The only thing I changed was the amount of yeast. I changed it to 1-1/2 tsp. It rose at just the right height and was not dense at all. Thanks Dara

Awesome! I added 1 tablespoon of flax seeds and loved it. Moist, aromatic and perfect for sandwiches. But a warning: it is a HUGE loaf. Next time, I will cut the recipe by 25% for a more reasonable loaf size.

This bread was so delicious. I used fat-free cottage cheese and added 1 tbsp of dill seed and would continue to do so because it really improved the taste for me. The only problem was that I think there is a mistake in the amount of yeast in this recipe. I used 2 1/4 teaspoons of bread machine yeast instead of 2 1/2 teaspoons of regular traditional yeast because some reviewers complained about it rising too high. In every other recipe I've tried, using 1/4 tsp less of the bread machine yeast always fixes the problem. But not this time - The top of the machine lifted off! I will use no more than 2 tsp of either yeast next time and something tells me that I'll probably need even less.

I don't know how anyone could give this bread less than 5 stars. It is awesome. It turns out with just a hint of tang from the cottage cheese and has an angelfood texture. Absolutely terrific, even with fat free cottage cheese. Thank you Dara!

Two and one-half teaspoons of yeast for three cups of flour? Could this be a misprint? One and one-half teaspoon seems more logical.

This is a great white bread recipe! I added an extra tablespoon of sugar and changed the margarine to vegetable oil. It has a nice tang to it from the cottage cheese and I like the added protein. I will for sure put this on my favorites list!