The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cottage cheese herbed bread

yozzause's picture
yozzause

cottage cheese herbed bread

During the week my wife gave me a book she picked up for 50 cents from a charity shop " The Laurel's Kitchen Breadbook" and i thought i'd give a recipe a go, i chose the Cottage Cheese Herbed Loaf.
I did divert a bit from the recipee as i chose to make it 50% wholemeal rather than 100%, i also used slightly less flat leaf Parsley as my bunch was under the weight suggested i did include some fresh time from the garden though. It ended up being a rather sticky dough due to the cottage cheese breaking down slowly during the mixing. i think if i was doing it again id mix the wholemeal flour and the cottage cheese together first to assimilate the cheese earlier. I also got to use my Romertoph clay baker for the first time, which was another charity shop find. I was suprised with this loaf as it was carrying high proportions of Cottage Cheese, Flat leaf parsley including the stalks and some sauted onion. I used Compressed yeast for this one. This was a tasty bread that went well dipping into a Malaysian Laksa and excellent on its own with a lashing of butter. I'm sure it would keep well but alas half was gifted and the other half has gone.

 

 

 

 

Comments

clazar123's picture
clazar123

Looks absolutely delicious!

yozzause's picture
yozzause

Thanks Clazar it did turn out better than i thought it was going to, with the cottage cheese globules causing a few problems during the hand mixing.

i translated the recipe to the following percentages sauted onion 16% in 8% olive oil. 63% cottage cheese and when i do it again i think i will rub it into the w/m flour  that will help break  down lumps and hydrate the w/m and maybe let it sit for an hour,  32% rough chopped Parsley including stems, i came up a little short on this ingredient as my bunch weigh 100g and i needed 120g a few sprigs of thyme from my garden, honey 6%, a really nice one that we collected from our travels out in the country, egg 13% (1) this came from 1 of 3 Hyline hens that are free range over 10 acres, amazing birds that have laid almost every day for over a year that's well over 1,000 eggs. Salt 2%, w/m 47% emptied the packet  so made up to 53% flour and just 32% water, sounds odd but plenty of moisture in the cottage cheese, i did end up adding extra flour so possibly hold back 2% of the water to 30% i used compressed fresh yeast 4%. the original recipe called for 2 x bulk rises but i was happy with one as the dough was being asked to carry quite a bit and the flour was run of the mill Australian plain flour with a protein value of just over 10% so not real strong. The dough was shaped and proofed in the romertoph, with the lid on and moved along quite nicely.

kind regards Derek