Curd bread in a bread maker

Among the recipes for simple and delicious homemade bread, one cannot fail to highlight curd bread. It always turns out to be very airy, with a delicate aromatic crumb and a crunchy crust. And also a distinctive feature (one can even safely say its obvious advantage) of curd bread is that it does not crumble at all when cutting.

I propose this homemade bread recipe for a bread maker, but if desired, it can be easily altered for cooking in the oven. You knead the dough normally for 10-15 minutes, then let the yeast dough stand for 2 hours with a single kneading. Bake curd bread in the oven at 180 degrees for about 40-45 minutes (but always focus on your oven).

Ingredients

• Wheat flour (450 grams)
• Cottage cheese (200 grams)
• Water (250 milliliters)
• Sunflower oil (2 tablespoons)
• Salt (1.5 teaspoons)
• Syrup (2 tablespoons)
• Fast acting yeast (1.5 teaspoons)

Directions

1. Products for the recipe for this delicious bread include wheat flour, warm water, cottage cheese, odorless vegetable oil, molasses (you can easily replace with 2 tablespoons of granulated sugar), salt and dry active yeast (just such yeast are used for a bread machine, and when cooking in oven, you can take the same amount of dry or 20 grams of pressed, but first they must be diluted in warm water with sugar for 15-20 minutes).
2. So, let's get down to making curd bread in a bread maker. Pour warm (38-39 degrees) water into a container, add salt and add oil.
3. Then we crush the cottage cheese (it is better to take it not very dry).
4. Then we sift the wheat flour and level it.
5. Pour dry active yeast and sprinkle it with granulated sugar.
6. We select the Regular bread program, time - 3 hours. The first batch of dough begins and lasts exactly 10 minutes. After about five minutes, a bun should form. Here you have to help the bread maker a little - depending on the moisture content of the flour, you may need more or less. If there is not enough flour, the bun will creep and not keep its shape - just add a couple of tablespoons. And if you see in the first minutes that the dough does not collect in a ball, but is distributed along the walls in the form of pellets, add a little water. In general, the bun should be soft. Now we no longer open the lid of the bread machine until the end of the program.
7. And here is the ready-made curd bread - it has risen perfectly. But my roof was deformed a little - I myself do not know why.
8. We take out the finished bread from the container, remove the paddle and cool the baked goods on the wire rack.
9. Curd bread turns out to be very tasty, it is easy to cut it even when warm. A great addition to first courses or a base for making homemade sandwiches.