Helens White Bread

2 Servings

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Helens White Bread Ingredients

3/4 lb Ground round	1/2 c Parmesan cheese (1 oz.0
Vegetable cooking spray	finely grated fresh
1 c Chopped onion	1 pk Ricotta cheese-nonfat (15oz)
3 Garlic cloves, minced	1 Egg white, lightly beaten
1/4 c Chopped fresh parsley, divid	12 Lasagna noodles (cooked)
1 cn Whole tomatoes (28 oz. can)	2 c Italian provolone cheese
undrained and chopped	shredded (8 oz)
1 cn Italian-style stewed	Oregano sprigs-fresh (opt.)
undrained and chopped	1 2/3 c Warm water
1 cn Tomato sauce-no salt added	1/2 oz Fresh yeast OR
1 cn Tomato paste (6 oz can)	1 tb Dried yeast
2 ts Dried oregano	1 tb Sugar
1 ts Dried basil	1 1/2 lb All purpose flour
1/4 ts Pepper	2 ts Salt
2 c Nonfat cottage cheese	1/2 oz Shortening, soft

Instructions for Helens White Bread

Dissolve the yeast in the warm water with the sugar and fill your mixer bowl with hot water while weighing flour. Pour the yeast mixture into the bowl with the shortening and add the flour. Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading for 3 more minutes til dough is smooth and leaves the side of the bowl clean. Place in a greased plastic bag and let rise for 1-1 1/2 hours. Return to bowl and knead a further minute. Either fit into 3 x 1 lb greased loaf pans (which should be half full) or shape into 2 or 3 baps and cook on a baking tray. Cover and prove until double in bulk. Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes. When done the loaves should sound hollow when rapped on the bottom.

Main Ingredient: GrainsCuisine: Uncategorized