February 16, 2011

Batter Bread

Hubby and I went grocery shopping recently. It was a "big" shopping trip, so we each had a shopping cart. When we got home and I put away the groceries, I found two cartons of cottage cheese; we'd each picked one up, and I'd even chosen the big container. We like cottage cheese with fruit, and I use it as the base of my "salads" instead of lettuce, which I do not like.

In a conscious effort to use it all up before it goes bad, I remembered a recipe we like: batter bread. It's simple and relatively quick to make, needs no kneading, and only rises once. The cottage cheese gives it a tangy taste.

This recipe came from the March 1995 issue of Better Homes and Gardens; the article was titled "A Batter Way to Bake Bread" by Julia Malloy.

Cottage Bread
Pick the pan you have on hand: a loaf pan, a round pan, or a casserole

2 cups all-purpose flour
1 pkg active dry yeast
½ cup cottage cheese
½ cup water
1 Tbsp sugar
1 Tbsp butter
1 tsp dried minced onion
¾ tsp salt
1 egg
½ 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, butter, onion, and salt till warm (120° to 130°) and butter is almost melted. Add to 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 (batter will be stiff). Spoon into a well-greased 8x1½-inch round baking pan, 8x4x2” loaf pan, or a 1-quart casserole. Cover, let rise in a warm place till nearly double (50 to 60 minutes).

Bake in a 375° oven for 25 to 30 minutes (30 to 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).

NOTE: I rarely use an electric mixer, so I usually mix this by hand. I like using a loaf pan best; in my opinion using a round cake pan gives too much surface area - too much crust and not enough bread. I also like it best warm from the oven or toaster.

On a similar but different note, here is a bread machine recipe for Cottage Dill Bread that also uses cottage cheese. I don't know where this recipe came from originally.

Cottage Dill Bread

For a one-pound loaf, combine the following in the order recommended by your bread machine manufacturer:

½ cup water
2 cups bread flour
1 Tbsp dry milk
1 Tbsp sugar
1 tsp salt
1 Tbsp butter
¼ cup cottage cheese
½ Tbsp dry onion
½ Tbsp dill seed
½ Tbsp dill weed
1 tsp fast rise yeast
2 tsp active dry yeast

"Cottage Dill is best served warm from the oven or the toaster; the heat liberates the spices for a full, rich flavor."

As you can see, the ingredients are nearly the same; it uses half the amount of cottage cheese, no egg, and has the added spices and powdered milk. I'm sure the texture is different, since it has an additional kneading and rising. The dill seed and dill weed could be added to the batter bread recipe too.


1 comment:

  1. Very nice website! My wife will love the recipes!


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