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Savory Feta Cottage Bread

Enjoy fresh bread without the kneading or shaping!

Savory Feta Cottage Bread

Savory Feta Cottage Bread

difficulty

Easy

Yield

1 loaf

Prep Time

0:30

Bake Time

35 to 45 minutes

Rise Time

30 to 45 minutes

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  • difficulty

    Easy

  • Yield

    1 loaf

  • Prep Time

    0:30

  • Bake Time

    35 to 45 minutes

  • Rise Time

    30 to 45 minutes

Ingredients

  • 2-2/3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped onion
  • 2 teaspoons dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon baking powder
  • 1 cup cottage cheese
  • 1/2 cup crumbled feta cheese
  • 1/4 cup water
  • 1 tablespoon butter OR margarine
  • 1 egg

Directions

  1. Combine 1 cup flour, undissolved yeast, sugar, onion, dill weed, salt, garlic powder and baking powder in a large bowl. Heat cottage cheese, feta cheese, water and butter until very warm (120° to 130°F). Pour into flour mixture; add egg. Beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 3 minutes.
  2. Stir in remaining 1-2/3 cups flour to make a stiff batter. Cover and let rest for 10 minutes. Stir down and spoon into greased 1-1/2 to 2-quart round casserole. Cover and let rise 30 to 45 minutes or until doubled.
  3. Bake at 350°F for 35 to 45 minutes or until done. Remove from casserole and cool on wire rack.
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Savory Feta Cottage Bread

  • Difficulty: Easy
  • Yield: 1 loaf
  • Prep Time: 0:30
  • Bake Time: 35 to 45 minutes
  • Rise Time: 30 to 45 minutes

Ingredients

  • 2-2/3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped onion
  • 2 teaspoons dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon baking powder
  • 1 cup cottage cheese
  • 1/2 cup crumbled feta cheese
  • 1/4 cup water
  • 1 tablespoon butter OR margarine
  • 1 egg

Directions

  • Combine 1 cup flour, undissolved yeast, sugar, onion, dill weed, salt, garlic powder and baking powder in a large bowl. Heat cottage cheese, feta cheese, water and butter until very warm (120° to 130°F). Pour into flour mixture; add egg. Beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 3 minutes.
  • Stir in remaining 1-2/3 cups flour to make a stiff batter. Cover and let rest for 10 minutes. Stir down and spoon into greased 1-1/2 to 2-quart round casserole. Cover and let rise 30 to 45 minutes or until doubled.
  • Bake at 350°F for 35 to 45 minutes or until done. Remove from casserole and cool on wire rack.