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1/2 cup quick-cooking barley
3 3/4 to 4 cups all-purpose flour
2 packages active dry yeast
1 cup low-fat cottage cheese
1/2 cup honey
1/4 cup margarine or butter
2 eggs
2 1/2 cups whole wheat flour
1/2 cup quick-cooking rolled oats
Cook barley according to package directions; drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.Heat cottage cheese honey the 1/4 cup margarine or butter 1 cup water and 1 1/2 teaspoons salt just till warm (120-130 degrees) and margarine is melted Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8-10 minutes). Punch down; turn out onto a floured surface. Divide in half; shape into two balls. Cover; let rest 10 minutes. Shape each ball of dough into a loaf; place in Bake in a 350 degree oven fro 35 to 40 minutes or till done; cover with foil after 25 minutes to prevent overbrowning. Remove from pans; cool on a wire rack.Makes 2 loaves (32 servings).
3 3/4 to 4 cups all-purpose flour
2 packages active dry yeast
1 cup low-fat cottage cheese
1/2 cup honey
1/4 cup margarine or butter
2 eggs
2 1/2 cups whole wheat flour
1/2 cup quick-cooking rolled oats
Cook barley according to package directions; drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.Heat cottage cheese honey the 1/4 cup margarine or butter 1 cup water and 1 1/2 teaspoons salt just till warm (120-130 degrees) and margarine is melted Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8-10 minutes). Punch down; turn out onto a floured surface. Divide in half; shape into two balls. Cover; let rest 10 minutes. Shape each ball of dough into a loaf; place in Bake in a 350 degree oven fro 35 to 40 minutes or till done; cover with foil after 25 minutes to prevent overbrowning. Remove from pans; cool on a wire rack.Makes 2 loaves (32 servings).
