Day 304 – October 17
I generally make homemade bread for the family. For the past few months, I’ve been lazy and have been buying bread at the store. But, the good stuff is like $4 per loaf! So today I said, “Forget it! I’m making bread!” I tried a new recipe that had cottage cheese, whole wheat and honey. It was super yummy! So yummy, in fact, that the two loaves disappeared in less than 24 hours! Wanna make some yourself? Here’s the recipe.
Special Whole Wheat Bread
from The Red Star Centennial Bread Sampler, adapted by me
Makes 2 loaves
4 – 4 1/2 cups all-purpose flour
2 cups whole wheat flour
2 packages Red Star Instant Blend Dry Yeast (2 pkgs = 4 1/2 teaspoons)
1 T salt
1 1/2 cups milk
1/2 cup wqter
1/2 cup small curd cottage cheese
1/4 cup honey
1/4 cup butter or margarine
Heat milk, water, cottage cheese, honey and butter in the microwave until warm (120-130 degrees). In a stand mixer fitted with the beater, combine 1 cup all-purpose flour, whole wheat flour, yeast and salt; mix well. Add the warmed liquid mixture to the flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Turn the oven on for one minute. It doesn’t matter the temperature, you are just wanting to warm the oven up a bit.
Switch to the dough hook and gradually add enough all-purpose flour to make a firm dough. Knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover, let rise in warm place until double, about 1 hour.
Punch down dough. Divide into 2 parts. ON lightly floured surface, roll or pat each half to a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9×5-inch bread pans. Cover; let rise in warm place until double, about 1 hour. Remove from the oven and preheat oven to 375 degrees. Bake for 35-40 minutes until loaves sound hollow when tapped. Remove from pans; cool.