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This is probably the easiest yeast bread you will ever make – no shaping necessary.
Stir yeast and a pinch of the fl our into warm water in a
1-cup liquid measure; let stand 5 minutes until bubbly.
Place cottage cheese, egg, sun-dried tomatoes, sugar,
olive oil, basil, salt, and baking soda in Cuisinart
™
mixing
bowl. Insert the fl at mixing paddle. Turn to speed 2 and
mix for 30 seconds, then increase to speed 5 and mix
for 1 minute; scrape mixing bowl.
Add yeast mixture and fl our. Turn to speed 1 and mix
for 30 seconds; then increase to speed 3 and mix for
2 minutes. Scrape bowl and paddle. Leaving dough in
mixing bowl, lower mixer arm. Cover with plastic wrap
and let dough rise until doubled, about 1 to 1½ hours.
Lightly coat a 9x5x3-inch loaf pan with cooking spray.
Turn to speed 1 and stir dough to defl ate, 30 seconds.
Transfer dough to prepared pan and spread evenly,
smoothing over the top. Cover with plastic wrap and let
rise until the dough reaches the top of the pan, about
1 hour. Fifteen minutes before baking, preheat oven
to 350°F.
Remove plastic wrap and place bread in oven. Bake for
30 to 35 minutes, until bread is browned and sounds
hollow when tapped. Transfer to a wire rack to cool. For
best slices, allow bread to cool before slicing.
cooking
spray
2¼ teaspoons active dry yeast
¼
cup warm (105-110°F) water
1
cup lowfat cottage cheese
1 large
egg
3 tablespoons
minced
sun-dried
tomatoes,
(dry, not oil-packed)
2
tablespoons granulated sugar
1
tablespoon extra virgin olive oil
2
teaspoons dry basil
2
teaspoons kosher salt
¼
teaspoon baking soda
2½ cups unbleached all-purpose fl our
Makes one loaf, 9x5x3 inches, about 1½ pounds
sun-dried tomato
and basil bread
