Cottage Cheese Herb Bread
1/4 cup warm water (110 degrees F.)
2 tablespoons olive oil
1/4 cup honey
1 cup non-fat or low-fat cottage cheese
1 teaspoon finely chopped fresh or dried lavender flowers
1 tablespoon finely chopped fresh thyme leaves
1/2 tablespoon finely chopped fresh basil leaves
2 e<WBR><WBR>ggs, room temperature
1/4 teaspoon baking soda
3 cups plus 3 tablespoons bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
Cornmeal (optional for dusting pan)
Place all ingredients except cornmeal in bread pan of your bread
machine. Select dough setting and press start. NOTE: Check the dough
(don't be afraid to open the lid). It should form a nice elastic ball.
If you think the dough is too moist, add additional flour (a tablespoon
at a time). The same is true if the dough is looking dry and gnarly. Add
warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a
lightly oiled surface. (I use a nonstick cooking spray. Form dough into
an oval, cover with a plastic wrap and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. For
baguettes (long, slender) or boules (round), divide the dough into 2
pieces and shape. For baguettes, fold dough into an envelope by folding
the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the
way over the top. Then press dough with the palm of your hand to make an
indentation down the center of the dough and fold the top completely to
the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap
and place in a warm spot to rise until the dough is doubled in bulk,
approximately 30 to 50 minutes (depending on how warm your room is).
NOTE: I use my oven for the rising. Turn the oven on for a minute or so,
then turn it off again. This will warm the oven and make it a great
environment for rising bread. If you can't comfortably press your hand
against the inside of the oven door, the oven is too hot. Let it stand
open to cool a bit.
Preheat oven to 400 degrees. After rising, slash or score the loaves
with a very sharp knife making three 1/2-inch deep diagonal slashes.
Bake for 20 minutes or until nicely browned. (A good check is to use an
instant digital thermometer to test your bread. The temperature should
be between 200 and 210 degrees.) Remove from oven and place the loaves
on a wire rack until cooled.
Makes 1 large round loaf or 2 small baguettes.
Source: WhatsCookingAmerica<WBR>.com