Bread with cottage cheese. Curd bread without yeast

I offer you a variant of very tasty curd bread without yeast. When the bread is baked, there is a stunning cheese aroma at home that beckons and captivates. Preparing bread is very simple, but leaves no one indifferent! Take a bite!

I will say right away that I experimented a lot with this bread. I took pure wheat flour, took a mixture of wheat + rye, wheat + buckwheat, even made it with oatmeal. All options are delicious!

Buckwheat flour gives an incredible flavor to cottage cheese bread and, undoubtedly, even more usefulness. Oatmeal is a little worried about our figure and the consistency of the bread is more dense. I offer you an option that, in my opinion, is more versatile and will appeal to the majority (given the specificity of buckwheat and oatmeal).

Compound:

• 350 g flour (wheat or mixed with other flour)
• 1 sachet of baking powder (10 g)
• 250 g kefir
• 180 g cottage cheese
• 1 teaspoon salt
• 1 teaspoon sugar
• any seeds for stuffing

Cottage cheese bread - recipe without yeast:

From the indicated amount of ingredients, 3 loaves of approximately 250 grams each are obtained.

We gain patience and let the curd bread cool.

Warmth and comfort in your home. Bon appetit!

Nastya Bordeyanu recipe author

curd bread - This is a delicious and tender bread, which includes cottage cheese. I really like this bread for its taste and ability to keep fresh.

The recipe for making cottage cheese bread is not so complicated. Try baking your own homemade bread at home and feel the difference. Bake bread only with a good mood!

Products:

• Cottage cheese - 100 gr.
• Egg - 1 pc.
• Flour - 3 cups
• Water - 200 ml.
• Yeast - 1 tsp
• Salt - 2 tsp
• Sugar - 1 tbsp. l
• Butter - 2 tbsp. spoons
• Onion - 1 pc.

Cooking:

Mix warm water, mashed cottage cheese, salt, sugar, egg, finely chopped onion in a bowl (onions can be added if desired).

Mix the flour with yeast and gradually pour into the liquid mixture, add the oil and mix the mass well. Add flour if necessary.

Knead an elastic soft dough. It should not stick to your hands, but it should not be cool either.

Transfer the dough to a greased bowl, cover with cling film and leave to rise in a warm place for 2 hours.

When the dough has risen, it must be carefully, with love, kneaded and formed from it into a loaf in the form of a loaf. Lay the formed dough on a baking sheet. Leave to rest for another 30-40 minutes.

Bake in a preheated oven at 180 degrees for 30-40 minutes, depending on your oven.

Cool the hot bread on a wire rack until completely cool.

Our bread is ready!

Bon appetit and good mood!

Cooking:

Prepare the dough: add sugar, yeast to warm milk, mix, cover with a napkin and leave for 10-15 minutes (the milk should be warm, but NOT hot, so as not to boil the yeast).

Melt butter and leave to cool to room temperature.

Sift flour, add salt, cottage cheese and grind into crumbs (you can use a food processor).

Pour in the dough, cooled butter and knead the dough, knead for 5-7 minutes with a combine, 10-12 minutes with your hands. The dough will be slightly sticky but not sticky. Add a little milk or water if necessary.

Shape the dough into a ball, grease with vegetable oil and leave to rise in a warm place for 1-1.5 hours. The dough should double in size.

Form a loaf (you can make a shape, you can bake in a cake mold with high edges) and leave to proof for 40-50 minutes.

Before baking, brush the bread with milk or egg, sprinkle with sesame seeds and make a few cuts with a sharp knife.

Preheat the oven to 180 degrees.

Bake for 30-35 minutes (depending on oven).

Cool the finished bread completely on a wire rack.

Very tasty with milk, butter and porridge for breakfast. Bon appetit!

P.S. Do not hammer the dough with flour, at first it is better to put less, and then gradually add it, if you hammer the dough with flour, the bread will be heavy. The proportions are given for 1 bar as in the photo. It is better to get the cottage cheese out of the refrigerator first, milk can be replaced with water. Various herbs can be added to the dough to taste.

42 cooking options for the recipe "curd bread" step by step with photos on the site

This bread is quite quick to prepare and has an inimitable tender crumb structure, comparable only to the crumb potato bread . And don't be surprised if just a huge-looking bread has only 600 grams of weight - this curd dough really “fits” very well.

The only thing " But ” when making the dough for this bread - it is quite difficult to knead by hand without the help of a food processor, as the dough is sticky despite the added flour. Adding more of it (than required by the recipe) can simply ruin this bread (the bread will not be as fluffy and will become denser). I can also recommend making this bread molded - in this case, you can not care so much about the consistency of the dough, and besides, the molded cooking method will be a little faster and easier.

Culinary pages Nimbul.ru

Compound:

- 400 grams of flour
- 200 ml warm milk
- 200 grams of cottage cheese
- 1 egg
- 1 tablespoon of sugar
- 1 teaspoon salt
- 20 grams of fresh pressed yeast

Recipe for cottage cheese bread

We dilute fresh yeast with sugar in warm milk and leave it in a warm place for 20-30 minutes. During this time, the yeast will activate and begin to actively foam.
In a bowl of a food processor, sift the flour, add cottage cheese, salt, and then turn on the processor at medium speed and mix everything well until smooth. After that, add the yeast with milk (which by that time should foam and take a “cap”), beat in the egg and knead the dough for 1-2 minutes at medium speed, and then another 3-4 minutes at high speed. A well kneaded dough should not have any lumps and should easily pull away from the sides of the food processor.

The dough will remain quite sticky (even stickier than the dough on ciabatta ), so don't add too much extra flour. However, it should be very elastic, keep its shape well and should not run out.

We form a ball from the kneaded dough, transfer it to a bowl and, covering it with a film or a light towel on top, leave it in a warm place for 40-60 minutes. During this time, the dough should double in size.

When the dough has risen, transfer it to a floured work surface and form it into a round loaf. We shift the formed bread onto a baking sheet sprinkled with flour and, covering it with a film or towel on top, leave it in a warm place for one hour.

You can also bake this bread in a mold, for this, simply transfer the dough into a mold greased with vegetable oil and sprinkled with cornmeal (do not forget to evenly distribute the dough over the entire area of ​​\u200b\u200bthe mold).

About 20 minutes before baking, turn on the oven and preheat it to 210 degrees.

We bake cottage cheese bread at a temperature of 210 degrees with steam for 10 minutes (simply placing a bowl of water on the very bottom of the oven), and then, having reduced the temperature in the oven to 200 degrees, we continue to bake it for another 25-35 minutes.
Transfer the finished bread to a wire rack and let it cool for at least 20 minutes.

Cottage cheese bread - Culinary pages Nimbul.ru

Enjoy your meal.