Preparation:
Makes four 5 1/2-inch loaves
Put the yeast in a large bowl and pour the warm water over it.
Heat the milk with the butter just long enough to melt the butter. Stir in the cottage cheese, beaten eggs, honey, and salt. Pour this over the dissolved yeast and stir in the flour; the consistency will be a little thicker than thick cake batter. Beat at least 100 strokes by hand or for 1 minute with an electric beater at medium speed. Cover with plastic wrap and let stand in a warm place for 1 hour, when the batter will almost have tripled in volume.
Stir the batter down and spread it evenly into 4 small greased loaf pans (if you don't have enough 5 1/2-inch loaf pans, use casserole dishes 3-4 inches across). The batter will be very gummy and you will have to cut the dough off and into the pans. Let rise until it just swells to the tops of the pans - about 20-25 minutes.
Bake in a preheated 350 F oven for 35 minutes. Cool on racks, although this bread may be eaten while still war |
