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Cottage Cheese And Onion Herb Bread

Author: Adapted from The Smitten Kitchen


  • Makes one 9×5-inch loaf
  • 1 package 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm 105 to 115°F water
  • 2 ½ cups bread flour 11.25 oz
  • cup of whole wheat flour 2.5 oz
  • 1/2 cup finely diced red onions
  • 1 teaspoon basil
  • teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon dill
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 1 cup large-curd cottage cheese
  • 1 large egg
  • For top of bread:
  • 1 tablespoon melted butter
  • 1/2 teaspoon coarse salt


  • Combine yeast and water in a small bowl and let stand until the yeast is dissolved for about five minutes.
  • Combine flours, onions, dill, basil, thyme, rosemary honey, and salt in a large mixing bowl or the bowl of a heavy-duty mixer with the paddle attachment. Add yeast along with the cottage cheese and egg. Mix on low speed, or by hand until the dough comes together. Add additional flour or warm water if needed (I didn’t need to).
  • -- Kneading by hand:
  • Turn the dough onto a very lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. I found this dough a bit sticky, so I dumped ¼ cup of flour on the counter and periodically dusted my hands lightly with flour and continued kneading. I wouldn’t really recommend adding flour directly to the dough, as this can make your loaf a bit tough. We don’t want that.
  • -- Kneading by Machine:
  • Switch to dough hook and mix the dough on low to medium speed until the dough is smooth and elastic. This should take about 6 minutes. If additional flour is needed, sprinkle a little at a time and feel the dough, making sure it’s not too dry.
  • Transfer the dough to a lightly oiled bowl and turn it over once to coat. Cover loosely with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours.
  • Butter or grease a 9×5-inch loaf pan and preheat the oven to 350°F.
  • Once the dough has risen, turn it over to a clean surface and gently press the dough down. Form into a rectangle and begin to form a loaf by rolling the dough from the short end, like forming a jelly roll. Pinch the seams and place the loaf seam side down in the pan. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  • Brush the top of the loaf with melted butter, and then sprinkle the loaf with coarse salt.
  • Bake until the crust is deep golden brown, the bottom of the loaf sounds hollow when tapped, and a thermometer registers about 200°F, about 35 to 40 minutes. Immediately remove the loaf from the pan onto a rack and if you can resist, let cool completely.