Cottage Cheese and Dill Bread recipe had looked so easy. Just mix and leave to rise. Then I read that there was a dough hook involved. I kneaded my bread and it didn't look as light. I left the dough to rise a little longer while I picked Sylvia up from child care.
leftover pate, tomato salad and vegies. It was a casual night where we had tea on the knee in front of the telly. E had bought a DVD of the Water Horse. It was a fantastic movie, a little sad in places but very watchable. I had been concerned Sylvia might have baulked at the chives but they weren't very noticeable and she loved this bread as much as us.
Palomino cafe. E had haloumi on corn bread and pea salsa and fried egg. It was lovely but pricey ($17). I had some slices of delicious fruit toast and cinnamon marscapone. The shady courtyard was just perfect on a warm summery day.
last year's ukelele festival that I loved. Oodles of creativity are poured into making you see ukeleles in a totally different way.
I am sending this bread to Susan for YeastSpotting, her weekly round up of everything yeasty on the web.
Previously on Green Gourmet Giraffe:
One year ago: Grrrr Dinosaur Birthday Cake (from Peppa Pig)
Two years ago: PPN Spring Rolls, Salad, Changes and CNY
Three years ago: Panzanella and return to work
Four years ago: Hospital food and mum’s cooking
Five years ago: Nutroast in the time of vagueness
Cottage cheese and chive bread
adapted from A full measure of happiness
- 2 cup cottage cheese
- 2 tbsp maple syrup (or honey, which I think I would prefer next time)
- 1 tbsp dried onion flakes
- 2 tbsp fresh chives, finely chopped (or use dill as in the original recipe)
- 2 tsp salt
- 1/2 tsp baking soda
- 4 eggs at room temperature
- 5 tsp dried yeast
- 4 cups bread flour
- 1 cup oats
Warm up the cottage cheese to luke warm (I did this in the microwave in its tub but you could also do it on the stovetop in a small saucepan). Place warmed cottage cheese, sweetner, onion flakes, chives, salt, baking soda, eggs and yeast in a large mixing bowl.
Gradually mix in flour. If you do this with a dough hook you will probably mix it all in. If you mix it in by hand like I do you will probably knead in the last 1/2 to 1 cup and feel it will never all knead in. But it does. Leave in a clean bowl (I just scraped out the mixing bowl) covered with a tea towel and prove for about an hour or until doubled in size.
I patted mine into a rectangle and folded in three. Then I placed it in a greased large stoneware baking dish (well it is large to me). I covered it with a tea towel and left it to rise for an hour (mine was ready by then but I left it another hour so I could put it in the oven after picking up Sylvia from child care.
Preheat oven to 200 C about 20 minutes before you are ready to put the bread in the oven. (I used a higher oven temperature because I had double the bulk of the original recipe and my oven is so slow.) Bake for 45 minutes until the top is golden brown (cover with foil if it starts to brown too early) and sound hollow when you knock on it.
On the Stereo:
The Crane Wife: The Decembrists