A true Southern meal isn’t complete without a good bread to go with it. Add this yummy Buttery Herb Bread to your next big meal.
Buttery Herb Bread
Makes 1 (9-inch) loaf
- ½ cup warm water (105º to 110º)
- 2 (0.25-ounce) packages active dry yeast
- 1 (16-ounce) container small-curd cottage cheese
- ¼ cup sugar
- 3 tablespoons butter, softened and divided
- 1½ teaspoons salt, divided
- 5 tablespoons minced onion
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 large egg, lightly beaten
- 2½ cups all-purpose flour
- In a small bowl, stir together ½ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
- Meanwhile, in a medium microwave-safe bowl, stir together cottage cheese, sugar, 2 tablespoons butter, and 1 teaspoon salt. Microwave on high in 15-second intervals, stirring between each, until mixture is warm to the touch.
- In a large bowl, stir together yeast mixture, cottage cheese mixture, onion, rosemary, thyme, and egg. Gradually stir in flour just until a dough forms. Turn out dough onto a lightly floured surface, and knead 10 times.
- Spray another large bowl with cooking spray, and place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (85°) until doubled in size, about 35 minutes.
- Liberally spray a 9-inch cast-iron skillet with cooking spray. Punch down dough, and transfer to skillet. Cover and let rise in a warm, draft-free place (85°) until doubled in size, about 45 minutes.
- Preheat oven to 350°.
- Bake until golden brown, tenting with foil halfway through to prevent excess browning if necessary, about 45 minutes. Remove from oven; brush with remaining 1 tablespoon butter, and sprinkle with remaining ½ teaspoon salt. Serve immediately.
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