When I have some cottage cheese left over that is getting a bit "tangy", this is what I make. The original recipe is from the March 1995 issue of Better Homes and Gardens.
Cottage Bread
Use the pan you have on hand - a loaf pan, round pan, or casserole.
2 cups all-purpose flour
1 pkg active dry yeast (2 1/4 tsp)
1/2 cup cottage cheese
1/2 cup water (I add a little more)
1 Tbsp sugar
1 Tbsp margarine or butter
1 tsp dried minced onion
3/4 tsp salt
1 egg
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, onion, and salt till warm and margarine is almost melted. Add to the flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes more.
Stir in wheat germ and remaining flour (the batter will be stiff). Spoon into a well-greased pan. Cover and let rise in a warm place till nearly double (50-60 minutes).
Bake in a 375° oven for 25-30 minutes (30-35 if you are using a loaf pan) or until the bread sounds hollow when lightly tapped. If necessary, cover with foil the last 10 minutes to prevent over-browning. Remove from pan. Serve warm or cool.
I add a bit more liquid than the half cup of water in the recipe; the first several times I made this it was too dry for my taste. This bread is dense with a heavier crumb. In other words, it is quite delicious but it's more like an artisan bread than a sandwich loaf. We enjoy it with soup, stew or chili.
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