Wednesday, March 21, 2012

Thanks, 3 Foragers!

Spring has only been here for a day and I've been enjoying whatever little edible things I can find in the yard.  The 3 Foragers' blog has been really helpful for this, since they live in the same climate as I do.  I've been eyeing this recipe for a week and finally had a morning to make it.  I had to make 2 trips to the garden because a half-cup of diced field garlic is a lot more that I expected.  I just had my first bite of this bread and I really like it.  It's terrific!

I am copying their recipe here so I have it in my archives as well, but giving credit where credit is due, this is not my recipe!  It came from here.


1/2 c. warm water
1 tsp. sugar
1 1/2 tsp. active dry yeast (about half an envelope)
1 c. small curd cottage cheese
1/2 c. chopped field garlic
1 egg
1 tsp. salt
1/4 tsp. baking soda
1 c. whole wheat flour
1 c. all-purpose flour

1. In a large bowl, mix together the warm water, sugar, and yeast. Let it sit for 15 minutes until the yeast is foamy and active.
2. In a small saucepan, warm the cottage cheese up to room temperature. Add the chopped field garlic, and add to the yeast mixture in the large bowl.
3. With a large spoon, mix in the egg, salt, baking soda, and flours into the yeast and cottage cheese mixture. Mix until there is no more dry flour visible. The batter will be thick, but too wet to knead.
4. Cover the bowl and let it sit in a warm place for 1 1/2 hours to proof.
5. Heat the oven to 350° F. Grease an 8" x 4" loaf pan, and pour the bread batter into the pan, spreading it evenly.
6. Let the loaf rise for about an hour, or until the loaf has doubled in size. Bake for 30-40 minutes, until the loaf is browned. Cool for 20 minutes and remove the loaf from the pan. Serve the bread sliced, toasted, and smeared with cream cheese.

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