Recipe by Kathy Nowell
"Has a texture like angel food cake."
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warm water (110 degrees F/45 degrees C)
cottage cheese, room temperature
1 3/4 teaspoons
active dry yeast
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.
This was ok. Not what I was expecting though.
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
Great bread. Followed directions exactly but ended up having to add another 1/2 cup of flour because it was way too sticky. Rose at just the right height and the texture was excellent. Thanks Kathy
Hubby and I loved it...wasn't such a big hit with the kids.
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.
Great bread!!! The texture is definitely different, almost chewy. You can't really taste the cottage cheese, but its texture is there. To make it a little healthier, I used white whole wheat flour and added 1/4 cup of gluten. I also substituted yogurt for the oil. I'll definitely make this again, especially since there's still cottage cheese in the refrigerator!
Going by others suggestions I used 1 tsp. yeast and 2C all purpose flour and 1C whole wheat flour because my husband loves whole wheat. It is delicious and light. A good way to use up cottage cheese,I only had low fat cottage in the refrigerator. Gets 5 stars from me.
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Cheese Bread II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 169
** Calories from Fat: 35
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