Title: Cottage Cheese Bread
Categories: Bread History Heirloom
Yield: 1 Loaf

1		Package dry yeast
1/4	c	Warm water (about 110F.)
1	tb	Butter or margarine
1	c	Cottage cheese
2	tb	Sugar
1	ts	Salt
1/4	ts	Soda
1		Egg, beaten
2 1/2	c	Sifted flour

In small bowl or cup, stir the yeast and warm water until dissolved. In large saucepan, slowly heat butter and cottage cheese until softened and combined. To butter-cheese mixture add sugar, salt, soda, and egg. Mix well and mix in the yeast. Add the flour and mix very well. Turn out on floured board and knead until smooth. On board, let dough stand until double in size. Knead again to smooth and place in (9x5x3-inch) loaf pan. Let rise again until almost double in size. Bake at 350F. for 30-40 minutes, until loaf sounds hollow when thumped with middle finger.

You can also make rolls with this recipe.

WILLIAMS, Dorothy June and Diana Williams HANSEN The James Whitcomb Riley Cookbook. Guild Press of Indiana. 6000 Sunset Lane, Indianapolis, IN 46208 317-253-0097

Submitted by John Hartman Indianapolis, IN 31 December 1996

Best regards,

John

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