Wednesday, February 03, 2010

Honey Wheat Bread Recipe....mmmm.....

I was sew impressed with this recipe I found in the newspaper around Christmas that I bought a new bread bowl (Merry Christmas to me) with the idea that I was gonna give it a try. The cottage cheese ingredient intrigued me.

I guess the cottage cheese is the ticket...or that the honey and whole wheat were made for each other...a true marriage of great flavors in this bread. I will make it again...and soon...I hope. It was the maiden voyage of the new baking bread bowl, however, I was not as impressed with that. Used once and already a chip on the edge. :( I thought the bread would be more rounded. I think next time I will bake it in a regular bread pan...will be easier to slice. I'll get the cobwebs and dust off my bread machine and give that a try too, just to see if it turns out the same.

Here is the recipe. Although it is for two loaves, I cut it in half and made only one. I wanted to be sure I would like the recipe first.


1 cup cream-style cottage cheese
1/2 cup honey
1/4 cup (1/2 stick) butter
5 to 6 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
3 teaspoons salt
2 envelopes dry yeast

Heat 1 1/2 cups water, cottage cheese, honey and butter in a saucepan over low heat, stirring until very warm (120-130 degrees).

In a large bowl, combine saucepan mixture, 2 cups of the flour, the whole wheat flour, sugar, salt and yeast. Beat 2 minutes at medium speed. Stir enough of the remaining flour by hand (or use dough hook on heavy duty mixer) to make a stiff dough. Knead 2 minutes. Place in greased bowl. Cover and let rise in warm place until double in size, 45 to 60 minutes (mine took longer...about 1.5 hours). Heat oven to 350 degrees.

Bake bread for 40 to 50 minutes, or until golden brown and hollow sounding when tapped. Remove from pans to cool. Makes 2 loaves, 12 slices each.

Per slice: 164 cal (14 percent from fat), 2.5 grams fat (1.4grams saturated, o.6 grams monounsaturated), 6 mil cholesterol, 4.7 grams protein, 30.9 grams carbohydrates, 1.5 grams fiber, 336.7 mil sodium.

If you try it, please come back and post your results, good or bad....would love to hear, oh.. and... a pic would be awesome too!


Pegasus Soaps said...

That looks delicious. I love homemade bread. I never tried to make homemade bread before but you may give me the courage to try it :-)

~~Sew Happy Designs~~ said...

Michelle, I am always nervous about making this kind of thing, even though I fancy myself a decent cook. Cutting the recipe in half made me nervous too, but I was determined to try it as I hadn't made bread from scratch in a few years. I will definitely make this many more times and as I said, will experiment with my bread machine too. I hope you will make it and let me know how it turns out! It really was easy!

Holly said...

I just started making homemade bread since hubby can't have any salt. This looks DELICIOUS. I'm going to substitute maple syrup for the honey and let you know how it turns out!
Thanks :)

Walk in the Woods said...

I have to make bread today so I *will* give this a go! Of course, I won't leave it alone ... I'm notorious for Not Following recipes! But hey - I don't have cottage cheese in the hut ... so I'll use yogurt and I'll balance for more whole wheat too. :) I'll let ya know how it plays out!

Andrea said...

What a beautiful loaf of bread! I'm going to have to try this recipe. I have a cottage cheese dill bread that is out of this world, but I would have never thought to use cottage cheese in a honey wheat. YUM!

Ruthie said...

that looks so yummy!