Buttery Chive Bread

By ccavaletti

Ingredients

• 1 (1/4 oz) pkg active dry yeast
• 1/4 cup warm water (105-110)
• 8oz container small-curd cottage cheese
• 3 Tbsp cup sugar
• 3 Tbsp butter, divided
• 1/2 cup chopped fresh chives
• 1-1/2 tsp salt, divided
• 2 Tbsp minced onion
• 1 large egg
• 2-1/2 cups of all-purpose flour

Preparation

Step 1

Dissolve yeast in 1/2 cup warm water; let stand for 5 minutes or until foamy.

Meanwhile, in a small microwave safe bowl, combine cottage cheese, sugar, 2 Tbsp butter and 1 tsp salt. Microwave on HIGH in 15 second intervals, stirring between each, until mixture is warm to the touch.

In a large bowl, stir together yeast mixture, cottage cheese mixture, chives, onion, and egg. Gradually add flour, stirring just until dough comes together. Turn out dough onto a lightly floured work surface and knead 10 times. Place dough in a well oiled bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts for 35 min or until doubled in bulk.

Punch dough down and place in a well oiled 9 inch deep dish ceramic or glass pie plate. Cover with plastic wrap and let rise in a warm place for 30-45 minutes or until doubled in bulk.

Preheat oven to 350. Uncover dough and bake for 45 min or until golden brown tenting with foil halfway through if necessary. Remove from oven. Immediately brush with remaining tablespoon butter and sprinkle with remaining 1/2 tsp salt.