Another recipe from my beloved grandmother, passed on by my mom. This quick bread is great as a savory bread (it smells AWESOME fresh out of the oven), a side dish for fish or chicken, or just because you want to see if it tastes like you remember it.
Dissolve the yeast in water. Add all ingredients except flour to the yeast mixture. Mix well, then add flour and beat well. Form into a ball, set in bowl and cover. Let rise until light and doubled in size, about 50-60 minutes.
Stir down. Put into well-greased 8″ round casserole (1-1/2 to 2 qt size). Let rise again, this time in warm place and uncovered until light, 30-40 minutes.
Proceed to bake at 350 degrees for 40-50 minutes, or until golden brown. Take it out of the casserole and put it on a wire rack. Brush with soft butter and sprinkle liberally with salt (coarse salt preferably).
Cut in wedges and serve.
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I made this yesterday and I was worried it wouldn’t turn out. I couldn’t find creamed cottage cheese, so I used a 2% cottage cheese. The dough was quite sticky, but I think it turned out just fine. Very tasty! It would pair well with salmon and make a fine crispy fish sandwich. Thanks for sharing!
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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marilee on 11.14.2009
I served this at a small dinner party and it was a hit! I loved that it was not baked in a bread pan because it looked more like a specialty bread. I did substitute a tablespoon of Lipton onion soup mix for the onion flakes. Can’t wait to try it again when my family is together for Thanksgiving!
amanda on 9.17.2009
Can the recipe be doubled?
terri on 9.11.2009
Looks really great; I love to make bread.