“from "recipes for health" in the New York Times - http://www.nytimes.com/2010/08/17/health/nutrition/17recipehealth.html?ref=nutrition”
READY IN:
2hrs 30mins
SERVES:
15
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Process the cottage cheese in a food processor until smooth.
  2. Dissolve the yeast in the warm water in a large bowl. Stir in the sugar and allow to stand for 10 minutes until creamy.
  3. Add the cottage cheese, egg, grated onion, 2 tablespoons olive oil, baking soda, and dill. Beat together well.
  4. Add a cup of the whole wheat flour and the salt. Fold inches Add the remaining whole wheat flour and fold inches Add enough of the all-purpose flour to make a dough that you can scrape onto a floured work surface. Knead for 10 minutes, adding flour as necessary. The dough should be elastic and spring back when pressed gently with a finger.
  5. Oil a loaf pan with some of the remaining olive oil. Shape the dough into a loaf and place in the pan with the seam side facing down. Lightly brush the top with oil, then turn the loaf so that the seam side is down. Brush lightly again with olive oil. Spray or brush a piece of plastic wrap with oil and place it oiled-side-down lightly over the pan. Cover with a damp kitchen towel and allow to sit in a warm spot to rise until the dough reaches the edges of the pan (about 1 hour and 15 minutes).
  6. Preheat the oven to 375°F Remove the plastic wrap and towel. Place dough in the oven and bake for 45 minutes until the loaf sounds hollow when tapped. Remove from the pan and allow to cool on a rack.

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