• 1 package of active dry yeast
  • 2 Tablespoon sweet butter
  • 1 Teaspoon Dried lavender buds
  • 1 Tablespoon Fresh lemon thyme
  • 1/2 Tablespoon fresh basil; finely chopped
  • 1/4 Teaspoon baking soda
  • 1/4 cup warm water
  • 1 cup low-fat cottage cheese
  • 1/4 cup honey
  • 2 eggs
  • 2 1/2 cup Unbleached flour
  • softened sweet butter (for top)

In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk.

Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4″ individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk.

Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool.

Makes 1 large round loaf or 10 individual dinner rolls.





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