Blueberry Bread
For a 1 lb. loaf:
2-1/2 Tbs water
1/3 cup cottage cheese
1 Tbs butter or margarine
1/2 cup blueberries (fresh or frozen)
1-1/3 Tbs sugar
1 tsp salt
2/3 cup cornmeal
1-1/3 cups bread flour
1 tsp active dry yeast
For a 1-1/2 lb. loaf:
1/4 cup water
1/2 cup cottage cheese
1-1/2 Tbs butter or margarine
3/4 cup blueberries (fresh or frozen)
2 Tbs sugar
1-1/2 tsp salt
1 cup cornmeal
2 cups bread flour
1-1/2 tsp active dry yeast
For a 2 lb. loaf:
5 Tbs water
2/3 cup cottage cheese
2 Tbs butter or margarine
1 cup blueberries (fresh or frozen)
2-2/3 Tbs sugar
2 tsp salt
1-1/3 cup cornmeal
2-2/3 cups bread flour
2-1/2 tsp active dry yeast
Mix the yeast in a small bowl in warm water. In a large bowl place dry ingredients. Add the butter, at room temperature, and use a knife to cut the butter into the flour. Beat the egg yolks in another bowl, then add this to the flour. Add the yeast mixture. Add the milk, at room temperature. Blend very well. Beat the whites of eggs until foamy. Add to flour mixture and blend, add enough flour to create a smooth ball of dough, but not dry. Place this onto floured counter to knead five minutes. Place in a deep bowl, covered with a kitchen towel, and wait for it to rise to the top of the bowl. Remove the dough, portion into 16 or 18 pieces and form balls which are then placed into two oiled loaf tins. Cover this again, rise before baking at moderate heat until nicely browned.
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