Rustic Cast Iron Pot Bread
Ingredients
- 1 (1/4 ounce) package dry active yeast ⓘ
- 1/2 cup warm water ⓘ
- 1 cup small curd cottage cheese ⓘ
- 1 tablespoon butter, softened ⓘ
- 1 tablespoon dried onion flakes
- 1 teaspoon celery seed ⓘ
- 1 teaspoon fresh dried crumbled sage leaf, see tip ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon salt
- 1 tablespoon sugar ⓘ
- 1 egg, beaten ⓘ
- 1/4 teaspoon baking soda ⓘ
- 2 1/2 cups flour ⓘ
Instructions
- In small bowl, dissolve yeast in warm water.
- In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
- Set bowl in sinkful of hot water to warm.
- Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
- Gradually add rest of flour to make a soft dough.
- Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
- Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
- Cover with a towel and let rise until double, about 30 minutes.
- *Remove towel if batter begins to touch it.
- Bake in a 350 oven for 40-50 minutes til done and golden.
- **Tip on drying sage bundles --
- Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
- Dry new herbs each year as they begin to lose flavor after about 6 months.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).