Cottage Cheese Bread II

SUBMITTED BY: Kathy Nowell PHOTO BY: Jenn

"Has a texture like angel food cake."

PREP TIME	5 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 1 -1 1/2 pound loaf

USMETRIC

About scaling and conversions

INGREDIENTS

3/4 cup warm water (110 degrees F/45 degrees C)
1 cup cottage cheese, room temperature
2 tablespoons vegetable oil
1 egg
3 cups all-purpose flour
2 tablespoons white sugar
1/4 teaspoon baking soda
1 teaspoon salt
1 3/4 teaspoons active dry yeast

READ REVIEWS (16)

DIRECTIONS

Add the ingredients to the pan of your bread machine in the order suggested by the manufacturer, and Start. You can use more bread flour if the dough seems too sticky.

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REVIEWS

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Reviewed on Dec. 15, 2002 by grandma lori

got too tall tor my machine and i have a 2 pound one but it did have a very soft texture and i will make it again

6 users found this review helpful

Reviewed on Dec. 15, 2002 by CHOCOMAID

This makes a tender bread; just like the recipe says--like angelfood cake. My family gobbled it up. This is one of our favorite bread recipes--machine and handmade. Thanks go to the person who submitted the recipe.

5 users found this review helpful

Reviewed on Dec. 15, 2002 by ALLYALL

Be forewarned - this makes more than 1 & 1/2 lbs of bread! I have a 1 & 1/2 lb breadmaker, and the dough from this recipe grew over and down the sides of the pan. The bread that I was able to salvage was good - very light, fluffy and tasty. My family loved it. Unfortunately, it made such a huge mess in my breadmaker which took so long to clean up that I have a grudge against this recipe now.

5 users found this review helpful

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