Hi Protein Honey Wheat Bread
Making homemade bread is one of my favorite things to do and I HAVE to visit a bakery in any town I’m vacationing in…for ideas, inspiration and of course, bread. What is your favorite type?
I’ve been making this Wheat Bread for 28 years now and it comes out perfectly every time!
Not too much flour on the board…
What do they say? Smooth as a baby’s bottom? Well, that’s impossible when you have Cottage Cheese in the mix.
Formed and Ready to be plopped into the oven.
Voila! The finished product!!!!!!!!!!!!!!!!
Hi Protein Wheat Bread
from Pillsbury Bread Flour Cookbooklet
4 to 5 cups Pillsbury Best Bread Flour
2 tsps salt
2 pkgs active dry yeast
1 cup water
½ cup honey
¼ cup butter
8 oz carton (1 cup) cream style cottage cheese
1 cup Wheat Flour
½ cup rolled oats
1 c. chopped nuts (optional)
Generously grease 2 – 8”x 4” loaf pans. In large bowl, combine 2 cups bread flour, salt and yeast, blend well. In medium saucepan, heat water, honey, butter and cottage cheese until very warm (120 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in wheat flour, oats and nuts, plus enough bread flour to form a soft dough.
On floured surface, knead dough about 10 minutes. Place in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise until doubled in size (about 1 hour). Punch down. Divide into 2 parts, mold into balls.
Shape into 2 loaves. Place in greased pans until dough is light and doubled in size, about 1 hour.
Bake for 35 to 40 minutes at 375 degrees. Brush top of loaves with melted butter when you remove from oven.