1 pk Active dry yeast
1/4 c ;Warm water
1 c Low-fat cottage cheese
1/4 c Honey
2 tb Butter
1 ts Dried lavender buds
1 tb Fresh lemon thyme
1/2 tb Fresh basil; finely chopped
1/4 ts Baking soda
2 Eggs
2 1/2 c Unbleached flour
Butter
In a small bowl, dissolve yeast in water.
In a larger bowl, mix together the cottage cheese, honey, butter, herbs,
baking soda and eggs. Stir in the yeast mixture. Gradually add flour to
form a stiff dough, beating well after each addition. Cover and let rise
about 1 hour, or until doubled in bulk.
Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt.
casserole or ten 4″ individual pie tins. Let rise 30 to 40 minutes, or
until doubled in bulk.
Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small
loaves. When done, turn onto a rack, brush top(s) with soft butter, and
let cool.
Yield: 1 large round loaf or 10 individual dinner rolls.
From Joyce Ellenbecker/Anaheim, CA in “The Kitchen Table: Where Herbs and
Spices Make the Difference” column in “The Herb Companion.” February/March
1994, Vol. 6, No. 3. Pg. 64.
Yields
1 Loaf