This dense flavorful bread is delicious right out of the oven or thinly sliced and toasted.  Serve it with smoked salmon or butter and tangy jam if you like the sweet/savory flavor combination. The recipe calls for 1 cup of cottage cheese, something you’ll have in the ‘frige if you made GF Cottage Cheese Pancakes last weekend.  Bake it as a loaf or in a muffin pan for “rolls.” (And if you didn’t make CCPs last weekend, put them on the menu for Sunday: https://glutenfreegus.com/2013/04/19/cottage-cheese-pancakes-for-two/.)

Cottage Bread or Rolls

Ingredients:

2 packages (1/2 oz.) yeast

1/8 teaspoon granulated sugar

1/3 cup warm water

1 cup small curd cottage cheese

1/3 cup milk

2 tablespoons olive oil

1 tablespoon granulated sugar

1 tablespoon caraway seeds

1 egg

2 cups (12 oz.) GF flour mix (yours, ours, or Trader Joe’s)

1/3 cup millet flour

1/3 cup sorghum flour

1 teaspoon salt

1 teaspoon xantham gum

Directions:

1.  In a small bowl combine the yeast, 1/8 teaspoon sugar, and warm water.  Set aside to “act” – about 5 minutes.

2.  In a medium sized sauce pan combine the cottage cheese, milk, oil, sugar, and caraway seeds. Whisk to blend well and heat to slightly warm.

3.  In a large mixing bowl combine the flours, salt, and xantham gum.  Whisk to blend.

4.  Add the yeast (foam) to the cheese mixture.  Stir gently to blend and add all the wet ingredients to the flour mixture.  Stir to blend.  If the dough seems too stiff add 1-2 tablespoons more water.

5.  Cover with a clean damp cloth and set in a warm place (75 – 80F) to rise for 1 1/2 hours. (I took a walk with Jasmine.) Prepare a loaf pan with a light coating of olive oil

6.  Turn the dough into a prepared bread loaf pan.  Pat it with a little oil.  Cover again with the damp cloth and set back in the warm place to rise for another 30 minutes.)

7.  Preheat the oven to 350F.  Bake the bread for 1 hour or until lightly browned and it’s pulled away from the sides of the pan. If making “rolls” using a 12 serving muffin pan, bake for 25 minutes.

Serve immediately, or when cool, wrap tightly in foil and/ord plastic wrap and store in the refrigerator.  Like most GF breads this is best warm out of the oven or toasted.

Yeast “acting” with the warm water

Whisking the cheese, egg, milk, oil, and…

Blending the dry ingredients

Pouring the yeast into the wet Ingredients

Adding the wet ingredients to the flour

Stirring to blend

The batter was a little stiff – could have used some more moisture

Set to rise in a warm spot

Into the oven

Toasted with buter and jam. Tonight: toasted with smoked salmon and capers