Cottage Cheese Loaf

This is a good way to use up the last of your cottage cheese and is good served with salads or fruit luncheon. The flavor enhances from the peel.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Step: 2

Smooth cottage cheese in a blender or force through strainer. Put into bowl. Beat in sugar. Add eggs one at a time, beating well after each addition. Set aside.

Step: 3

Measure flour, baking powder, soda, salt, walnuts, and mixed peel into a second bowl. Mix together well. Pour into first bowl. Stir to moisten. Scrape into greased 9x5x3 inch loaf pan.

Step: 4

Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool for 10 minutes before turning out to finish cooling on rack. Wrap well. Serve with butter.

Per Serving: 237 calories; protein 6.6g; carbohydrates 41.4g; fat 5.5g; cholesterol 49.3mg; sodium 329.6mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.