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Nutrition Facts
Serving Size 1 (55g) Recipe makes 20 servings
Calories 147
Calories from Fat 32		(22%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 267mg		11%
Potassium 208mg		5%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 1.9g	7%
	Sugars 5.2g
Protein 7.0g		14%
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Perfect Protein Bread

Recipe #127500 | 2¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: arcangel80
Jun 25, 2005

Because the dough can be sticky, this is best when the dough is made in a breadmaker or food processor. It's worth it, though! Once it's baked, except for the luscious, tangy flavor, you'd never know there was a secret ingredient - you won't see the cottage cheese. Please note that the nutritional information given is not accurate for this bread, as the recipezaar listing for nonfat cottage cheese and nonfat powdered milk are not accurate.

SERVES 20 (change servings and units)

Ingredients

1 cup non-fat powdered milk
1 cup lukewarm water
2 1/4 teaspoons yeast
3 tablespoons sugar
2 teaspoons salt
1 cup nonfat cottage cheese
1/4 cup olive oil
2 cups white flour
1 cup whole wheat flour
1 cup wheat germ
1 pinch cumin

Directions

1
For a breadmaker, add the ingredients in the order recommended by your machine. (Mine recommends that the yeast is put in the bottom of the pan, then the flour is added, then the rest of the ingredients, with the water and cottage cheese added last.
2
After the dough has completed the dough cycle, shape it however you'd like. I usually just round mine into a large ball. Let it rise on a greased cookie sheet or in a bread pan for about an hour. Bake in a preheated 375 degree oven for about 25-35 minutes. It is important to let this bread cool almost completely before cutting it. It freezes well.