Cottage Cheese & Chive Bread

Ingredients:

■ 120ml lukewarm water

■ 2 sachets dried yeast (14g)

■ 540g strong white flour

■ 2tsp salt

■ 1tsp baking powder

■ 2tbsp sugar

■ 2tsp finely-chopped shallots ■ 480g cottage cheese

■ 2tbsp. finely chopped chives (or whatever herb you are using)

■ 2 medium eggs, lightly beaten ■ 1tsp sea salt to sprinkle on top

Method

1. Pour the lukewarm water into a jug and sprinkle over the yeast – set aside for 10 minutes until the yeast has dissolved. 2. Grease and flour 2 x 500g loaf tins.

3. Sift flour, salt and baking powder into a bowl and make a well in the centre.

4. In another bowl, combine the shallots, cottage cheese, chives, sugar and eggs, then pour into the yeast mixture.

5. Slowly pour the mix into the flour bowl, mixing with your hands to make a soft dough. 6. Turn the dough onto a lightly floured surface and knead until you have a smooth and elastic mixture. Place in a lightly oiled bowl, cover with cling film or a tea towel and leave to prove until doubled in size – should take about one hour.

7. Knock back the dough and lightly knead before dividing into two and shaping into two rectangles and placing in the loaf tins.

8. Again, cover with oiled cling film or a cloth and leave to prove for a further 40 minutes.

9. In the meantime, heat the oven to 190c degrees.

10. Bake in the oven until golden on the top and sounds hollow when you tap on the bottom.

11. Sprinkle with sea salt, leave in tins for five minutes before placing on wire racks.