Recently, I received the honor of being asked to participate in a blogging version of Susan G. Komen’s “Bake for a Cure.”Â I’m one of 20 bloggers who will be creating delectable baked goods centered around this worthy cause for the next 3 weeks.Â Generous companies like Agro, Karo, and Fleischmann sponsored a “Get Started” pack which I received this past week, and also supplied a $50 Visa Gift Card for me to take the the grocery store with me.Â Additionally, they also sent me a “Bake for the Cure” cookbook, which will be providing the inspiration for some of my recipes.
I’ll provide more information about Bake for a Cure later – currently I’m so exhausted from being in the kitchen that I can barely see straight!Â I will let you know a few key details right now.Â For three weeks, I’ll be posting 2 recipes.Â One will be one that I came up with, and one will be my own twist on a recipe from the cookbook I mentioned above.Â The other bloggers and I are competing for a $500 gift card to the kitchen store of our choice.Â We win by receiving the most comments on our baking posts.Â I know you ladies aren’t much for commenting unless there’s a prize involved, but I’d much appreciate you sharing thoughts and opinions on these posts so I have a shot at the prize!
“The Best Herb Bread Ever”
I love this bread so much that I made it twice, so the photos are from 2 batches.Â The first loaf I ate entirely myself, so I made two this evening so that I’ll have some to share.Â It’s based on the Bake for a Cure Recipe for Dill Bread.Â Here’s my recipe.
- 2Â c All-Purpose Flour
- 1 Envelope Fleschmann’s RapidRise Yeast
- 1/4 tsp Baking Soda
- 2 tbs Sugar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Parsley
- 1 tsp Sage
- 1 tsp Rosemary
- 1 tsp Basil
- 2 tbs Butter
- 1/4 c Water
- 1 c Cottage Cheese
- 1 Egg
- Mix 1/4 c flour, yeast, baking soda, sugar, salt, and herbs in a large mixing bowl.
- Microwave butter and water until melted and very warm.
- Add butter/water to dry mixture.Â This is hard to do with an electric mixer unless it’s a big stand mixer, so I do this by hand with a whisk or mixing spoon.Â Stir until fully mixed.
- Add cottage cheese, egg, and 1/2 cup flour.Â At this point, I find it easier to mix the dough with my hands.
- Add remaining flour to make a stiff dough.Â It will be sticky, and you can add more flour as needed – the original recipe called for an amount of flour I couldn’t get to blend into dough, so I’m still playing with this area!
- Transfer dough to a well greased 1 1/2 quart casserole dish.Â I’ve been using a big pie dish, so this is something you can experiment with too.
- Let the dough rise for about 45 minutes in a warm, draft-free area – it will come close to doubling in size.
- Bake at 350 degrees for around 40 minutes, until the top is completely golden brown.
- Remove from the oven and let cool on a wire rack…Â Or eat it all immediately, as I’m tempted to do!