Reviewed: Nov. 1, 2009

I die for this bread!!!! As per other suggestions used 1.5 tsp yeast and used 1 cup ww flour. So yummy

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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Aug. 22, 2009

Dara, thank you for this recipe. I did take reviewers' suggestions to decrease the amount of yeast to 1 1/2 t which made a beautiful loaf in my bread machine. I also used 1 c of whole white wheat flour in place of one of the cups of bread flour. Nice sandwich bread and beautiful toast.

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Jun. 8, 2009

I thought this recipe was great. I used 3tsp of yeast, because my breadmaker recipes usually have 1 tsp per 1 cup of flour and it was fine. I was a bit worried after reading all the reviews saying there was too much yeast, but it came out perfectly and will be a favourite recipe from now on.

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Sue

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Reviewed: Apr. 9, 2009

This is a decent white bread, but it really does rise. I believe it's a combo of a bit too much yeast and the baking soda. For once, I didn't modify any ingredients or amounts and although the baking soda baffled me a bit, I tossed it in. I didn't need to adjust the flour amounts or anything. I don't often bake in the bread machine, so I pulled it out after the dough cycle. I let it rise in the fridge--but really only an hour or so while I ran to the store--and it rose in that time in the frdige so I just popped it in a 375 degree oven for 50 minutes. That was the perfect amount of time to get a huge, mushroom topped loaf. I'd divide it into two loaves next time or eliminate the baking soda and tone down the yeast, and I don't think I'll try this one all the way through in the bread machine. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 6, 2009

A nice crisp crust and you cannot taste the cottage cheese but the bread is really dense. I didn't have any problems with the yeast like others. I would make this again if I am looking for ways to use extra cottage cheese.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Mar. 12, 2009

Usar: 2cudtas de levadura 2 cdas de azucar 2 cudas de aceite de oliva

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Cecy

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Sussex, Wisconsin, USA

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Reviewed: Jan. 28, 2009

I do not have a bread machine, so I did it all by hand, then baked in the oven. It didnt turn out the way I wanted it too, but I think alot of it had to do w/ the fact I didnt have a machine to work it. Besides that, the flavor was totally there, and my husband loved it, my 6 year old did not.

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Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Reviewed: Jan. 15, 2009

I had a lot of cottage cheese in the fridge and decided to try this recipe. I usually only make whole wheat breads, but not knowing how it would turn out I only substituted whole wheat flour for half of the bread flour ~ No problem at all! I also used butter, only 2t. yeast, and added 1T. of wheat gluten. The bread rose perfectly to fill the pan without overflowing. The texture of the bread is soft and spongy, and the flavor has a bit of tang. I may try this again with all whole wheat flour and see what happens.

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GOOEYDAY

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Reviewed: Jan. 6, 2009

I keep forgetting to rate this but this a fantastic bread. Very tasty and a super texture.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 5, 2009

I made this today but I substituted 2 cups of wheat flour and 1 cup of all purpose flour..made it in the bread maker on the dough cycle but took it out and made it into rolls with some melted butter and sesame seeds on top came out really good.

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LaurieG

Cooking Level: Expert

Home Town: Everett, Massachusetts, USA

Living In: Wilmington, Massachusetts, USA

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Reviewed: Dec. 8, 2008

Very good bread. Everyone is my family loves it. I didn't and won't change a thing!

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 20, 2008

I made this using my Kitchen Aid mixer last night, same as I have with the other loaves I have recently. I let the yeast proof with the sugar and water, then added the remaining wet ingredients. After I added the dry and they had a chance to fully combine, I switched to my dough hook and kneaded the dough for about five minutes. It was a little wet, so I added a bit more flour to get it to a kneadable consistancy. I let it raise in the bread pan for about an hour on a warm stove, then baked it for a half hour. We haven't tried it yet, but I'll update on how it was later today. EDITED NEXT DAY: I liked it but thought the texture was a bit off. Both my husband and oldest son loved it, though my husband asked me not to tell him what was in it. This makes great french toast.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2008

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.

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pjnewt

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Reviewed: Jul. 3, 2008

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

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Recipes from Home & The Road

Cooking Level: Intermediate

Living In: Sooke, British Columbia, Canada

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Reviewed: Jun. 4, 2008

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!

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Amanda

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

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

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lj_

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

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.

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KimS

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Reviewed: Jan. 14, 2007

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!

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MARIPOSALOCA

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

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Reviewed: Nov. 26, 2006

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.

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Sherea

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 22, 2006

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!

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messycook27

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Omaha, Nebraska, USA

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Cottage Cheese Bread I

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