I was in a cheesy mood, but I didn’t want an overtly cheesy bread, so I decided to use cottage cheese. By the time it was mixed into the bread and cooked, it disappeared into the dough, but it made a nice moist and slightly chewy loaf.
Tips on Making this Recipe…
by hand-kneading »
in a stand mixer »
with a food processor »
I also used whey left over from yogurt-making, but water is fine.
I added dill as well. Just a teaspoon. If you look carefully, you can see flecks of green in the bread. It added a pleasantly herby flavor without screaming “Dill!” at the top of its yeasty lungs.
I let this bread rest overnight in the refrigerator, but if you’re in a hurry, you can bake it the same day. Just let it rise once, knead it and form it, and let it rise again before slashing and baking.