The secret ingredient in this tender, homemade yeast bread is cottage cheese.
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup lactose-free cottage cheese
- 1 cup water
- 4 teaspoons Instant dry yeast
- 2 tablespoons honey
- 1/4 cup shortening
- 1 large egg
- 2 egg whites
- Preheat oven to 350°.
- In the bowl of a food processor, a stand mixer (outfitted with dough hook) or a large bowl, combine 4 cups flour, salt, 3/4 of the cottage cheese and mix well.
- In a 1 cup glass measuring cup, microwave 1/4 cup water for 1 minute. Add 1/4 cup cottage cheese, the yeast and the honey. When the mixture starts to bubble, it is ready to make the bread.
- Microwave shortening 1 minute (shortening does not need to melt totally). Add shortening to flour, then add yeast mixture to bowl and mix until it just comes together. Add egg to remaining water (3/4 cup) and mix into flour on medium low until it gets incorporated (about 3 minutes).
- At this point, place it in bread machine and set to knead.
- Stand Mixer - knead on #4 for 8 minutes. Processor - blend until dough forms a ball and comes away from sides. By Hand - knead for 15-20 minutes. If dough does not come off the sides add teaspoons of flour (mixing after each addition) until the bowl is clean and dough forms a nice ball. Remove and place on floured board.
- This is the point where you would divide the dough into the portions you will use now and the amount you want to freeze. Place dough into a plastic freezer bag, deflate the air out and date.
- Place remaining dough in a greased bowl and allow it to double in size (1-1 1/2 hours but up to 2 if your kitchen is on the cool side). Punch down and divide into equal portions of about golf ball size for dinner rolls, baseball size for hamburger rolls and an oval or round for a free-standing loaf. If using a loaf pan, shape into a cylinder that is the same length as the pan and place in the pan for it's final rise.
- Place rolls on a sheet pan that was lightly greased or lined with parchment paper. They can be placed in a square cake pan for dinner rolls, touching on all sides to keep them contained or spread out with 1-inch spacing to allow them to grow larger for hamburger buns.
- Let them rise 30 minutes more (covered with a clean dish towel), When the dough is ready, brush tops with egg white and bake the loaf for 40 to 45 minutes, the rolls for 20 minutes, until they sound hollow when tapped. Turn them out of pans and cool completely on a wire rack before slicing.
Source of recipe: Susan Magrini