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Curd loaf
Very fragrant and tasty bread.
How to cook Curd loaf
Step 1
Rub the cottage cheese through a sieve.
Step 2
Combine cottage cheese, whipped butter, eggs, regular and vanilla sugar, salt and rum.
Step 3
Mix well.
Step 4
Add milk, flour and yeast. Knead the dough.
Step 5
Let rise in a warm place. Pour into a cake mold. Keep warm again. When the dough comes up, put in a preheated oven to 180 degrees for 30 minutes.
Curd loaf - FAQ About Ingredients, Baking Time and Storage
Yes, ricotta is a great substitute for cottage cheese as it has a similar texture. Just ensure it's well-drained to avoid excess moisture in the dough.
Store the curd loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm it slightly before serving for the best texture.
Yes, substitute the regular flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/2 tsp to mimic gluten's binding properties.
If you prefer not to use rum, replace it with vanilla extract (1 tsp) or apple juice for a subtle flavor without alcohol.
The dough should roughly double in size and feel airy. If you gently poke it, the indentation should slowly spring back.
Yes, wrap the fully cooled loaf tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature and reheat in a 300°F oven for 10 minutes.
Serve slices toasted with butter and jam, or as a dessert with a drizzle of honey and fresh berries. It also pairs well with coffee or tea.
Absolutely! Reduce the sugar by half or use a natural sweetener like honey or maple syrup (adjust liquids slightly to balance consistency).
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