Bread Machine Cottage Cheese Bread

Simply Sublime! I followed the Cottage Bread recipe to a T, just swapping margarine for dairy butter straight from the fridge. The result? Pure magic! The entire family couldn't resist and devoured it in one sitting. Already baking another batch! Fluffy perfection///Used KBS 17-in-1 Bread Maker on Menu 1 (Soft Bread)

Great Recipe!! Made it fully in my bread machine. I reduced the yeast to 1 1/2 tsp, did baking powder instead of baking soda, also used replaced some of the regular flour with 1/2 of oat flour. So good!!

Loved it! I have made it twice now. I put the ingredients in my breadmaker in the order listed in the recipe and set it to Dough. Then I let it do the final rise in 2 bread pans. Great way to use cottage cheese that is over its “Best Buy” date.

Yes I will make this recipe as one of my favorite ones!

I followed the recipe exactly, even the amount of yeast and I do not think it is too much. I ma

I modified this recipe a whole bunch and it still came out with a great taste and texture! First, I substituted the margarine with 2tbsp of olive oil and 1c of white flour with 1c of whole wheat bread flour (King Arthur). I also added 1tbsp of nonfat dry milk, 1tbsp of dried dill, and abt 1/4c of shredded parmesan bc I had some in the fridge. I reduced the yeast to 2tsp as suggested by others, but I did keep the 1/4 tsp of baking soda. Baked it on my machine's Express setting (which is 1hr total). For a small loaf this setting normally asks for 4c of flour and 3 tsp of bread machine yeast, so since this recipe was only 3c of flour I used 2tsp and it rose just the right amount (check out my photo). The bread is surprisingly fluffy and moist for an Express bread with whole wheat. Very flexible recipe! Will make it again for sure.

I took the recommendations and only used 1 1/2 tsp. of yeast, and it turned out great! Next time I will add some spelt flour and use this bread in a french toast recipe. Huge hit!

This is a decent white bread, but it really does rise. I believe it's a combo of a bit too much yeast and the baking soda. For once, I didn't modify any ingredients or amounts and although the baking soda baffled me a bit, I tossed it in. I didn't need to adjust the flour amounts or anything. I don't often bake in the bread machine, so I pulled it out after the dough cycle. I let it rise in the fridge--but really only an hour or so while I ran to the store--and it rose in that time in the frdige so I just popped it in a 375 degree oven for 50 minutes. That was the perfect amount of time to get a huge, mushroom topped loaf. I'd divide it into two loaves next time or eliminate the baking soda and tone down the yeast, and I don't think I'll try this one all the way through in the bread machine. Thanks for the recipe.

I keep forgetting to rate this but this a fantastic bread. Very tasty and a super texture.