High protein bread

cottage cheese bread

Cottage cheese bread is so white, so soft, and so yummy. It tastes like Hokkaido milk loaf, and has the silimar texture. But, it is much healthier, with lower calorie, instead, higher protein.

cottage cheese bread_02

I searched the recipe from internet and made some modification.

Here is my recipe:

Ingredients A: 1/2 cup warm water and 2 1/2 tsp active dry yeast

Ingredients B: 2 tbsp soft butter, 1 tbsp sugar, 1 warm egg, 1 cup cottage cheese and 3 cup all purpose flour

Ingredients C: 1 tsp salt and 1/4 tsp baking soda

(1) Hand kneaded dough: Mix ingredients B and C, make a fountain, add ingredients A into the foutain, blend well and knead until the dough is smooth and elastic. Cover and let it proof until double in size.

Bread machine (dough mode): Add ingredients A into the bread machine, then ingredients B, make a small indentation on the top and add ingredients C. Run dough mode until it ends.

(2) Knead dough to remove gas. Divide the dough into four portions. Round each portion, roll into rectangle, and then roll up into a cylinder. Place two cylindric doughs into one greased loaf pan, cover and let proof until double in size.

(3) Bake at 350 F for 25 minutes or until the bread is golden brown and hollow sound can be heard when it is tapped with a wooden spoon.

(4) Unmold and let cool on wire rack.

My tip:

I don't use bread machine to finish the whole procedure. Different cottage cheese has different water content, it is hard to control. If the dough is too wet, the top of bread will cave.

1 comment:

Yvette said...

I made this once and it is wonderful! Followed it to a "t" and came out perfect. Making it again right now. Thanks so much for the recipe!!

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