During the week my wife gave me a book she picked up for 50 cents from a charity shop " The Laurel's Kitchen Breadbook" and i thought i'd give a recipe a go, i chose the Cottage Cheese Herbed Loaf.
I did divert a bit from the recipee as i chose to make it 50% wholemeal rather than 100%, i also used slightly less flat leaf Parsley as my bunch was under the weight suggested i did include some fresh time from the garden though. It ended up being a rather sticky dough due to the cottage cheese breaking down slowly during the mixing. i think if i was doing it again id mix the wholemeal flour and the cottage cheese together first to assimilate the cheese earlier. I also got to use my Romertoph clay baker for the first time, which was another charity shop find. I was suprised with this loaf as it was carrying high proportions of Cottage Cheese, Flat leaf parsley including the stalks and some sauted onion. I used Compressed yeast for this one. This was a tasty bread that went well dipping into a Malaysian Laksa and excellent on its own with a lashing of butter. I'm sure it would keep well but alas half was gifted and the other half has gone.
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Looks absolutely delicious!
Thanks Clazar it did turn out better than i thought it was going to, with the cottage cheese globules causing a few problems during the hand mixing.
i translated the recipe to the following percentages sauted onion 16% in 8% olive oil. 63% cottage cheese and when i do it again i think i will rub it into the w/m flour that will help break down lumps and hydrate the w/m and maybe let it sit for an hour, 32% rough chopped Parsley including stems, i came up a little short on this ingredient as my bunch weigh 100g and i needed 120g a few sprigs of thyme from my garden, honey 6%, a really nice one that we collected from our travels out in the country, egg 13% (1) this came from 1 of 3 Hyline hens that are free range over 10 acres, amazing birds that have laid almost every day for over a year that's well over 1,000 eggs. Salt 2%, w/m 47% emptied the packet so made up to 53% flour and just 32% water, sounds odd but plenty of moisture in the cottage cheese, i did end up adding extra flour so possibly hold back 2% of the water to 30% i used compressed fresh yeast 4%. the original recipe called for 2 x bulk rises but i was happy with one as the dough was being asked to carry quite a bit and the flour was run of the mill Australian plain flour with a protein value of just over 10% so not real strong. The dough was shaped and proofed in the romertoph, with the lid on and moved along quite nicely.
kind regards Derek