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Cottage Bread Recipe

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This recipe for Cottage Bread , by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Helen Henderson


2 cups all purpose flour
1/2 cup cream style cottage cheese
1 TBspn sugar
1 tspn. Dried minced onion
1 egg
1 pkg active dry yeast
1/2 cup water
1 TBspn margarine or butter
3/4 tspn salt
1/2 cup toasted wheat germ

Stir together 1 cup of the flour and the yeast; set aside.
In a medium saucepan heat and stir cottage cheese, water, sugar, margarine or butter, onion and salt till warm and margarine is almost melted.
Add to flour mixture; add egg.
Beat with an electric mixture on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes more.
Stir in wheat germ and remaining flour (batter will be stiff).
Spoon into a well greased 8x1 1/2 inch round baking pan, 8x4x2 inch loaf pan, or a 1 qt. casserole. Cover; let rise in a warm place till nearly double (50-60 minutes).

Bake in a 375 degree oven for 25-30 minutes (30-35 minutes in loaf pan) or till bread sounds hollow when lightly tapped.
If necessary, cover with foil the last 10 minutes to prevent overbrowning.
Remove from pan or casserole.
Serve warm or cool.
Makes 1 loaf (12 servings)

For Cinnamon Raisin Bread: Make as directed, except use 1/4 cup sugar.
Omit onion.
Add 2 tspns ground cinnamon with yeast. Add 3/4 cup raisins with wheat germ.




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