Pepper and Fennel Batter Bread

Cottage cheese makes this savory Country-style batter bread moist and dense.

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  • Makes: 8 servings
  • Makes: 1 loaf (8 servings)
  • Prep: 15 mins
  • Rise: 50 mins
  • Bake: 25 mins 375°F

Pepper and Fennel Batter Bread

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Directions

  1. Combine 1 cup of the flour and the yeast. Heat and stir cottage cheese, water, sugar, black pepper, fennel seed, margarine or butter, onion, and salt until warm (120 degree F to 130 degree F) and margarine almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
  2. Using a wooden spoon, stir in wheat germ and remaining flour (batter will be stiff). Spoon batter into a well-greased 1-quart cassserole or a 9x1-1/2-inch round baking pan. Cover and let rise in a warm place until nearly double (50 to 60 minutes).
  3. Bake in a 375 degree F oven for for 25 to 30 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover with foil during the last 10 minutes of baking to prevent overbrowning.) Remove from casserole or pan. Cool on wire rack. Makes 1 loaf (8 servings).
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Nutrition Facts (Pepper and Fennel Batter Bread)

  • Per serving:
  • 187 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 29 mg chol. ,
  • 208 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 8 g pro.
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