Angy`s Cottage Cheese – Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup cottage cheese
- 70 ml rapeseed oil
- 250 ml water
- 1 egg (s)
- 1 teaspoon salt
- 1 cube fresh yeast or pack dry yeast
- 600 grams flour
Print Recipe
Pin Recipe Instructions
- Put all the ingredients in the automatic bread maker; first the liquid, then the dry ingredients.
- Preheat the oven to approx. Convection, 160 ° C - electric, 180 ° C.
- For production without BA:
- Whisk the lukewarm water with the egg, oil and cottage cheese, mix the flour with the dry yeast and salt, add the liquid and work into a bubble-beating dough.
- Let the dough rest for about 1 hour, it should have risen twice as much!
- Work the dough again on a floured work surface and then put it in the baking pan, let rise for another 20-30 minutes.
- Refine variations with herbs or other spices.
- Fill the dough in a suitable baking pan or in glasses as bread in the glass, the glasses should be greased beforehand, the bread tray or baking paper should also be used, you can also oil the trays.
- In the oven:
- Fall glasses (fill half full) approx. 20-24 minutes, in the loaf pan approx. 35-45 minutes, in the cake tin approx. 28-32 minutes, as a roll or in a narrow bread pan (heart / star (flower) approx. Bake for 25 minutes depending on the tan.
- It is best to always do the test with a wooden stick!
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