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Cottage Cheese Herb Bread

Information:
Prep Time:	30 Minutes plus rise time	Submitted by:	Nanette Smith
Cook time:	20 Minutes	Credited to:	Internet
Servings:	1
Description:
I haven't made this yet but it sounds good!

Ingredients:

	¹⁄₄ Cup		Warm Water
	2 TBSP		Olive Oil
	¹⁄₄ Cup		Honey
	1 Cup		Cottage Cheese
	1 tsp		Finely Chopped Lavender Flowers
	1 TBSP		Finely Chopped Thyme
	¹⁄₂ TBSP		Finely Chopped Basil
	2		Eggs, room temperature
	¹⁄₄ tsp		Baking Soda
	3 Cups		(plus 3 tbsp) Bread Flour or All purpose flour
	3 tsp		Instant Active Dry Yeast
			Cornmeal (optional for dusting pan)

Directions:

Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).

Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the loaves on a wire rack until cooled.

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