Cottage Cheese Bread II: A Delicious and Nutritious Homemade Loaf
Cottage cheese bread is a fantastic way to add extra protein and moisture to your daily bread consumption. This “Cottage Cheese Bread II” recipe builds upon classic versions, incorporating improvements for enhanced texture, flavor, and overall nutritional value. It’s surprisingly easy to make and offers a delightful alternative to store-bought bread. Perfect for sandwiches, toast, or simply enjoying on its own, this bread is sure to become a family favorite.
**Why Cottage Cheese in Bread?**
Before diving into the recipe, let’s understand why cottage cheese is such a wonderful addition to bread dough:
* **Moisture:** Cottage cheese is packed with moisture, resulting in a softer, more tender crumb that stays fresh for longer.
* **Protein:** It significantly boosts the protein content, making the bread more filling and nutritious.
* **Flavor:** Cottage cheese adds a subtle tang and richness to the flavor profile, complementing both sweet and savory toppings.
* **Texture:** It contributes to a more delicate and less chewy texture.
**This Recipe: Cottage Cheese Bread II – What’s New?**
This particular recipe, “Cottage Cheese Bread II,” incorporates elements that improve upon basic cottage cheese bread recipes:
* **Yeast Bloom Enhancement:** We bloom the yeast with a touch of sugar for guaranteed activation.
* **Flour Blend:** Using a blend of all-purpose and whole wheat flour provides a balanced flavor and nutritional profile. The whole wheat adds nuttiness and fiber.
* **Olive Oil:** The addition of olive oil improves the bread’s softness and shelf life, while also adding a subtle, pleasant flavor.
* **Kneading Technique:** Specific kneading instructions are provided for optimal gluten development, resulting in a better rise and texture.
* **Temperature Controlled Proofing (Optional):** Tips for proofing in a warm environment for consistent results.
**Ingredients:**
* 1 ½ cups (360ml) lukewarm water (105-115°F / 40-46°C)
* 2 ¼ teaspoons (7g) active dry yeast (1 packet)
* 1 tablespoon granulated sugar
* 1 ½ cups (340g) cottage cheese, small curd preferred
* 2 tablespoons olive oil
* 2 teaspoons salt
* 3 cups (360g) all-purpose flour, plus more for dusting
* 1 cup (120g) whole wheat flour
* Optional: 1 tablespoon softened butter or olive oil for brushing the top of the loaf before baking. Also optional, sprinkle with oats, sesame seeds, or everything bagel seasoning.
**Equipment:**
* Large mixing bowl or stand mixer with dough hook
* Measuring cups and spoons
* Wooden spoon or spatula
* 9×5 inch loaf pan
* Clean kitchen towel
* Wire rack
**Instructions:**
**Step 1: Activate the Yeast (Blooming)**
This step ensures that the yeast is alive and active, which is crucial for the bread to rise properly.
1. In a large mixing bowl (or the bowl of your stand mixer), combine the lukewarm water, sugar, and active dry yeast. Make sure the water is not too hot, as this can kill the yeast. Ideally, use a thermometer to ensure the correct temperature.
2. Gently stir to dissolve the sugar and yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates that the yeast is active.
3. If the yeast doesn’t foam, it may be old or inactive. You’ll need to start with fresh yeast to ensure the bread rises correctly. Don’t proceed with the recipe if the yeast doesn’t bloom.
**Step 2: Combine Wet Ingredients**
1. Add the cottage cheese, olive oil, and salt to the yeast mixture. Use a wooden spoon or spatula to mix well. Ensure the cottage cheese is reasonably smooth; large clumps can be broken down with a spoon.
**Step 3: Add Flour and Knead**
1. Gradually add the all-purpose flour and whole wheat flour to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Don’t dump all the flour in at once. Add it in stages to allow the wet ingredients to properly absorb the flour.
2. If using a stand mixer, attach the dough hook. Knead the dough on medium speed for 8-10 minutes, or until it becomes smooth and elastic. The dough should pull away from the sides of the bowl. It will still be slightly tacky, but not overly sticky.
3. If kneading by hand, turn the dough out onto a lightly floured surface. Knead for 10-12 minutes, or until the dough is smooth and elastic. Use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough 90 degrees and repeat. Continue kneading until the dough passes the “windowpane test” (see below).
* **The Windowpane Test:** To check if the gluten is sufficiently developed, pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is developed. If it tears easily, continue kneading for a few more minutes.
**Step 4: First Rise (Bulk Fermentation)**
1. Lightly grease a large bowl with olive oil or cooking spray.
2. Place the dough in the bowl, turning it to coat all sides with the oil. This prevents the dough from drying out.
3. Cover the bowl with a clean kitchen towel or plastic wrap. If using plastic wrap, lightly grease it to prevent it from sticking to the dough.
4. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The rising time will vary depending on the temperature of your environment. A warmer environment will result in a faster rise.
* **Tips for a Warm Environment:**
* **Oven Proofing:** Preheat your oven to the lowest setting for a few minutes, then turn it off. Place the bowl of dough in the warm (but not hot!) oven with the door slightly ajar.
* **Microwave Proofing:** Warm a cup of water in the microwave for a few minutes. Remove the water and place the bowl of dough in the microwave. Close the door.
* **Warm Room:** Place the bowl in a warm room, away from drafts.
**Step 5: Shape the Dough**
1. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
2. Knead the dough lightly for a minute or two to redistribute the air and make it easier to shape.
3. Shape the dough into a loaf. There are several ways to do this:
* **Simple Loaf:** Flatten the dough into a rectangle. Starting from one short end, roll the dough tightly into a log. Pinch the seam closed and tuck the ends under.
* **Braided Loaf (Optional):** Divide the dough into three equal pieces. Roll each piece into a long rope. Braid the ropes together and pinch the ends closed.
**Step 6: Second Rise (Proofing)**
1. Grease a 9×5 inch loaf pan with butter, cooking spray, or line with parchment paper.
2. Place the shaped dough into the prepared loaf pan.
3. Cover the loaf pan with a clean kitchen towel or plastic wrap. Again, lightly grease the plastic wrap if using.
4. Let the dough rise in a warm place for 30-45 minutes, or until it has risen to about 1 inch above the rim of the pan. The dough should be puffy and light.
**Step 7: Bake the Bread**
1. Preheat your oven to 350°F (175°C). Make sure the oven is fully preheated before placing the bread in it.
2. Optional: Brush the top of the loaf with softened butter or olive oil for a golden-brown crust. You can also sprinkle with oats, sesame seeds, or everything bagel seasoning for added flavor and texture.
3. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. A toothpick inserted into the center should come out clean. If the top of the bread is browning too quickly, tent it loosely with aluminum foil.
**Step 8: Cool the Bread**
1. Remove the bread from the oven and let it cool in the loaf pan for 5-10 minutes.
2. Transfer the bread to a wire rack to cool completely before slicing. This is important, as slicing warm bread can result in a gummy texture. Cooling allows the starches to set.
**Tips for Success:**
* **Use fresh yeast:** Expired yeast will not activate properly, resulting in a flat, dense loaf.
* **Don’t overheat the water:** Water that is too hot will kill the yeast. Lukewarm water (105-115°F / 40-46°C) is ideal.
* **Knead the dough thoroughly:** Proper kneading develops the gluten, which gives the bread its structure and elasticity.
* **Allow sufficient rising time:** The dough needs enough time to rise properly, so be patient. Rising times will vary depending on the temperature of your environment.
* **Don’t overbake the bread:** Overbaking can result in a dry, crumbly loaf. Bake until golden brown and hollow-sounding when tapped.
* **Cool completely before slicing:** Slicing warm bread can result in a gummy texture.
* **Adjust hydration:** The amount of flour needed can vary depending on the humidity. Add more flour, one tablespoon at a time, if the dough is too sticky. Reduce water slightly next time if needed.
* **Add-ins:** Feel free to add other ingredients to the dough, such as herbs, cheese, or dried fruits. Adding too many wet ingredients may require adjusting the liquid in the recipe.
**Variations:**
* **Herb & Cheese Cottage Cheese Bread:** Add 1-2 tablespoons of chopped fresh herbs (such as rosemary, thyme, or oregano) and ½ cup of shredded cheese (such as cheddar, mozzarella, or Parmesan) to the dough.
* **Sweet Cottage Cheese Bread:** Add ¼ cup of sugar and 1 teaspoon of vanilla extract to the dough. Consider adding raisins, dried cranberries, or chocolate chips.
* **Whole Wheat Cottage Cheese Bread:** Use all whole wheat flour instead of a blend of all-purpose and whole wheat. Note that the texture will be denser and may require slightly more liquid.
* **Garlic & Herb Cottage Cheese Bread:** Add 2-3 cloves of minced garlic and 1-2 tablespoons of chopped fresh herbs to the dough. Brush the top of the loaf with garlic butter before baking.
* **Everything Bagel Cottage Cheese Bread:** Brush the top of the loaf with an egg wash and sprinkle generously with everything bagel seasoning before baking.
**Storage:**
* **Room Temperature:** Store the cooled bread in an airtight container or bread bag at room temperature for up to 3-4 days. Adding a slice of apple or potato to the bag can help retain moisture.
* **Freezer:** For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before slicing and serving. You can also slice the bread before freezing for easier portioning.
**Serving Suggestions:**
* **Sandwiches:** Use it for your favorite sandwiches, from classic turkey and cheese to grilled vegetable paninis.
* **Toast:** Enjoy it toasted with butter, jam, or avocado.
* **Croutons:** Cube the bread and bake it in the oven with olive oil and herbs to make homemade croutons.
* **Bread Pudding:** Use it as the base for a delicious bread pudding.
* **Grilled Cheese:** Make a gourmet grilled cheese sandwich with different cheeses and fillings.
* **Soup Accompaniment:** Serve a slice alongside a bowl of your favorite soup.
**Nutritional Information (Approximate):**
* The nutritional content of this bread will vary depending on the specific ingredients used. However, a general estimate per slice (based on a 12-slice loaf) is:
* Calories: 180-220
* Protein: 8-10 grams
* Fat: 5-7 grams
* Carbohydrates: 25-30 grams
* Fiber: 2-4 grams
**Conclusion:**
This Cottage Cheese Bread II recipe is a simple yet rewarding way to bake a delicious and nutritious loaf at home. The addition of cottage cheese adds moisture, protein, and a subtle tang that elevates the flavor and texture. With a few basic ingredients and some patience, you can enjoy a warm, homemade bread that’s perfect for any occasion. Experiment with different variations and add-ins to create your own signature cottage cheese bread. Happy baking!
**Troubleshooting:**
* **Bread didn’t rise:** This is usually due to inactive yeast. Make sure your yeast is fresh and that the water is not too hot. Also, ensure the rising environment is warm enough.
* **Bread is dense:** This could be due to insufficient kneading or rising time. Make sure to knead the dough thoroughly until it passes the windowpane test, and allow it to rise until it has doubled in size.
* **Bread is dry:** This could be due to overbaking. Check the bread frequently while baking and tent it with aluminum foil if the top is browning too quickly.
* **Bread is gummy:** This is often caused by slicing the bread before it has cooled completely. Allow the bread to cool fully on a wire rack before slicing.
* **Bread is too sticky:** Add flour 1 tablespoon at a time while kneading until it is manageable. Next time, slightly reduce the amount of water used.
Enjoy your homemade Cottage Cheese Bread II!