To Try: Rosemary and Parmesan Casserole Bread

from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 pkgs (1/4 oz ea) active dry yeast (or 4.5 teaspoons)
1/2 cup warm water (105 to 115 degrees F)
1 cup creamed cottage cheese, warmed (see Note)
2 Tablespoons sugar
2 Tablespoons extra-virgin olive oil, divided, plus extra for the dish
1 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1 large egg
2 cups all-purpose flour
2 Tablespoons grated Parmesan cheese

1. In a large bowl, dissolve the yeast in the warm water and set aside until foamy, about 5 minutes.

2.  Add the warmed cottage cheese, sugar, 1 tablespoon of the olive oil, the rosemary, salt, and egg.  Add the flour and beat well to make a stiff dough.

3.  Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in bulk.

4.  Brush a 9×13″ shallow baking dish or pan with olive oil.  Press the dough into the dish so it covers the bottom completely, including the corners.  cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled in bulk.

5.  Meanwhile, preheat the oven to 350 degrees F.  Drizzle the top of the dough with remaining 1 Tablespoon olive oil and sprinkle with the grated Parmesan.  Bake for 30-35 minutes, until golden.  Serve warm, cut into squares.

NOTE:  To warm the cottage cheese, spoon into a glass 1-cup measure and microwave on high power for 30 seconds.

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Published in: on March 16, 2013 at 12:33 pm  Leave a Comment  
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