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Cottage Cheese Sourdough Bread
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- #93847
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 tablespoons dry yeast
2 cups lukewarm water
1 cup sourdough starter
2 cups cottage cheese, creamed
2 cups cheddar cheese or longhorn cheese, grated sharp
1/2 teaspoon baking powder
2 tablespoons dill seed
2 tablespoons cooking oil, or melted shortening
2 tablespoons sugar
2 tablespoons salt
6 1/2 cups all-purpose flour, more as needed
directions
Dissolve yeast in lukewarm water.
Measure sourdough starter into a large mixing bowl. Add cheeses, baking powder, dill seed, oil or margarine, sugar and salt to sourdough starter. Add dissolved yeast.
Gradually beat in flour 1/2 cup at a time, stirring well after each addition. Reserve 1/2 cup flour to work into dough during kneading. Dough should be fairly stiff.
Turn out onto lightly floured surface and knead for 5 to 10 minutes, adding reserved flour if necessary. Put in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 2 hours or until doubled in size.
Punch dough down. Shape into loaves and cover with a cloth. Set in warm place free from drafts and let rise for 2 hours or until doubled in size.
Bake in well greased loaf pans at 375 degrees F for 40 minutes.
added by
chefdave
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Does the water volume to dissolve yeast have to be 2 cups? It took way more than the 6 1/2 cups of flour written in the recipe.
How much extra flour did you have to add? For the standard bread recipes I've tried, 1 cup water to 3 cups flour is sort of the usual ratio. Maybe it depended on the thickness of the starter and cottage cheese? Both of those can vary so maybe that was the difference?