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
  1. In a small bowl, stir together ½ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 350°.
  7. 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.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/buttery-herb-bread-recipe/