*  Exported from  MasterCook  *
 
                                DAKOTA BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
      1/4   c            Honey
      1/2   c            Warm water (105-115F)
    2 1/2   c            Bread flour
      1/2   c            Whole wheat flour
      1/4   c            Wheat germ
      1/4   c            Rye flour
      1/4   c            Rolled oats
    1       t            Salt
      1/2   c            Cottage cheese
    1       lg           Egg
    2       tb           Vegetable oil
                         Oil and cornmeal for pan
    1                    Egg white -- frothed with fork
                         - for glaze
                         Additional wheat germ
                         -ÿÿOats, for top of loaf
 
   STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes.
   For food processor fitted with metal blade or mixer with dough hook, put
   remaining bread ingredients into bowl. Turn machine on and combine mixture.
   With machine running, slowly add yeast mixture. Mix until dough cleans
   sides of bowl. If dough is too sticky, add more flour by the tablespoon,
   working it in before adding more. If dough is crumbly and dry, add more
   water by the teaspoon, working it in before adding more. Once desired
   consistency is reached, (moist but not sticky), mix dough until well
   kneaded, uniformly supple and elastic, about 40 seconds in food processor,
   about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix
   well. Make well in center. Pour yeast mixture into well. Work yeast mixture
   into ingredients, then knead on floured board until smooth and elastic,
   about 10 minutes. Transfer dough to large plastic bag, squeeze out air and
   seal at top. Place dough in bowl. Let rise in warm spot until doubled,
   about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with
   cornmeal. Punch dough down and shape into smooth ball. Place smooth side up
   in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot
   until doubled, about 1 hour. Fifteen minutes before baking, put rack in
   center of oven; set oven at 375F. When loaf has doubled, brush top with egg
   white. Sprinkle with wheat germ and (or) rolled oats. Bake until loaf is
   deep brown (cover with foil last 5 minutes if too dark) and sounds hollow
   when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield:
   1 round loaf.
  
 
 
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