- 4 ¼ - 4 ½ cups bread flour, divided
- 2 (¼ ounce) packages active dry yeast
- 1 cup water
- 1 cup low-fat cottage cheese
- 4 tablespoons margarine or butter
- 2 teaspoons salt
- ½ cup honey
- 1 cup whole wheat flour
- 2 large eggs, beaten
- ½ cup quick-cooking oats
- 2/3 cup chopped walnuts or pecans
In a large bowl or bowl of stand mixer fitted with paddle attachment, combine 2 cups bread flour with yeast.
Heat water, cottage cheese, margarine or butter, salt and honey until very warm (120°F – 130°F).
Mix warm liquid into flour mixture. Stir in whole wheat flour, eggs, oats and walnuts or pecans. Gradually add enough remaining bread flour to make a soft, workable dough.
Knead dough by hand or with dough hook until smooth and elastic, 8 – 10 minutes. Place in greased bowl; cover, let rise until doubled, about 1 hour.
Punch down dough and divide in half; shape into two loaves. Place in greased
9 x 5 x 3-inch loaf pans.
Cover; let rise until doubled, about 1 hour. Near the end of the rise, preheat oven to 350°F.
Bake until golden brown and an instant-read thermometer inserted in center registers 200°F, 40 – 45 minutes. To prevent excess browning, cover with foil the last 5 – 10 minutes. Remove from pans and let cool on wire rack.
Not only will the bread make for exquisite sandwiches, but also it’ll make great French toast like this S’mores French Toast.