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Cheese Batter Bread Recipe
|Lightly packed parsley||1⁄4 Cup (4 tbs), stems removed|
|Parmesan cheese||2 Ounce, cut up (1/2 Cup Grated)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Cream style cottage cheese||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1726 Calories from Fat 489
% Daily Value*
Total Fat 56 g85.4%
Saturated Fat 31.6 g158.2%
Trans Fat 0.3 g
Cholesterol 342.4 mg
Sodium 1611.8 mg67.2%
Total Carbohydrates 226 g75.4%
Dietary Fiber 9.6 g38.3%
Sugars 7.3 g
Protein 77 g154.3%
Vitamin A 58% Vitamin C 33.3%
Calcium 88.4% Iron 94.7%
*Based on a 2000 Calorie diet
Add parsley; process till chopped.
Add parmesan; process till parsley and parmesan are finely chopped.
Add 1 1 1/4 cups of the flour and the yeast.
Process with on/off turns till combined.
In saucepan heat together the cottage cheese, water, and butter or margarine just till warm (115° to 120°) and butter is almost melted, stirring constantly.
With machine running pour heated mixture through feed tube; add egg.
Stop machine; add remaining 1 cup flour.
Process with 4 on /off turns; conti nue processing for 5 to 10 seconds or till well mixed (dough does not form a ball).
Turn dough into greased bowl.
Cover; let rise till double (45 to 60 minutes).
Spread evenly in a greased 1 1/2-quart casserole.
Cover; let rise till nearly double (about 45 minutes).
Bake in 350° oven for 45 to 55 minutes, if top of bread browns too quickly, cover loosely with foil the last 15 minutes.
Remove from casserole; cool.