2 packages active dry yeast
1 cup sourdough starter
2 cups creamed cottage cheese
2 cups shredded sharp Cheddar or Longhorn cheese (8 ounces)
½ teaspoon baking powder
2 tablespoons dill seeds
2 tablespoons vegetable oil
2 tablespoons sugar
2-3 teaspoons salt
6 ½ to 7 ½ cups all-purpose flour
Warm a large bowl. Pour water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Stir in sourdough starter, cottage cheese, shredded cheese, baking powder, dill seeds, oil, sugar and salt. Beat in 6 to 7 cups flour, ½ to 1 cup at a time to make a stiff dough. Beat well after each addition. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes, adding remaining flour if necessary. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise about 2 hours or until doubled in size. Generously grease two 9”x5” loaf pans; set aside. Punch down dough. Shape into 2 loaves and place in prepared pans. Cover with a cloth and set in a warm place free from dra
fts. Let rise about 2 hours of until doubled in size. Preheat oven to 375˚F. Bake 40 minutes or until loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Turn out of pans. Cool top side up on a rack . Makes 2 loaves.
Recipe from Sourdough Cookery
**Glenda’s notes: I did use Cheddar cheese, didn’t use dill seeds.
As I was kneaded I didn’t let it get stiff, as I would have used way too much flour. So I let it rise sticky and it still made 3 loaves of bread, all of which were good!
Moist bread, maybe I could of let it bake another 5-8 minutes.
I did let it bake for 45 minutes.
I thought what was interesting is that the cottage cheese turned dark on the outside and still white on the inside.
Kids loved it.
Let it cool before slicing, otherwise it falls.**