Cottage Cheese Bread

Sr. Kay, friend, guest, and frequent contributor to Honeycooks, gave us this recipe. She in turn received it from Rev. Glenda Hope, Presbyterian minister and founder of San Francisco Network Ministries which serves the people of the Tenderloin District providing affordable housing, vocational training, and a safe house for women as well as HIV/AIDS pastoral care. You can find out more about Rev. Glenda’s ministries at http://www.sfnetworkministries.org

Cottage Cheese Bread

In a large bowl beat together until fluffy:
2 TBS canola oil
2 TBS sugar.
(1 Tablespoon orange creamed honey is a nice addition to this mixture)
Beat in:
2 eggs
1 cup cottage cheese
½ cup raisins
Set aside.

In another bowl mix together:
2 cups unbleached flour
4 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon caraway seeds

Add the flour mixture to the egg/oil/etc mixture alternately with ½ cup milk.

Turn into sprayed 8 inch pan and bake for in a 375º for 10 minutes, then reduce heat and bake at 350º for another 30-40 minutes or until a toothpick comes out clean. Turn out to cool on racks after sitting for 10 minutes.

Slice and serve with butter and Monastery Creamed Honey

Belgium Whole Wheat Bread

When the Sisters came to California in 1962 from the monastery of Nazareth in Belgium they brought with them the recipe for Whole Wheat Bread. This bread has become a trademark of Redwoods Monastery ever since. Because it is so simple, it is the perfect bread to eat topped with any flavor of Monastery Creamed Honey. Sister Veronique was the first bread baker at Redwoods. Now Fr Maurice, our Chaplain, carries on the tradition. We use no mixer. All kneading is by hand. We use only organic ingredients.

Whole Wheat Bread
Ingredients for 12 loaves

About 18 pounds of whole wheat flour – preferably organic and high in glutton
4 cups rye flour
½ cup of salt
½ cup of yeast (dry)
1 and ¾ gallons warm water

Mix flour, salt.
Dissolve yeast in warm water and add to flour.

Knead until dough holds together and dough does not stick to hands – add more flour if necessary.

Let rise for ½ hour. Push down and divide dough into 12 equal portions. Let rise again in pans for the desired size. Bake at 425 ° oven for 1 hour.

For smaller batches flour – yeast ratio may need to be adjusted.