| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
All newly t, Breads |
32 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached flour |
| 2 |
pk |
Active dry yeast |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
c |
Low fat cottage cheese |
| 4 |
tb |
Butter |
| 1/2 |
c |
Honey |
| 2 |
|
Eggs |
| 2 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Regular rolled oats |
| 2/3 |
c |
Chopped walnuts |
INSTRUCTIONS
In large bowl, combine 2 cups unbleached flour with yeast and salt. Heat
water, cottage cheese, butter and honey until very warm (120-130). Add warm
liquid and eggs to flour mixture. Mix well. Add whole wheat flour, oats,
and nuts. Stir in remaining unbleached flour (add more if necessary) and
knead until smooth and elastic. Let rise until doubled. Punch down and
place in two greased 5 1/4x9 1/4x3 inch pans. Let rise about 1 hour. Bake
at 350 for 35-40 minutes. Remove from pans to cooling rack. Brush tops with
butter.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@aol.com
on Jul 21, 1997
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