Ingredients:
1 1/2 C. Warm water
1 1/2 tsp. Active dry yeast
1 tsp. Granulated sugar
1 Tbsp. Canola oil
1 Egg
1/2 C. Cottage cheese
7 Spinach leaves, chopped finely
3 Tbsp. Tomato sauce
2 Tbsp. Granulated sugar
3 C. All purpose flour
2 C. Whole wheat pastry flour
1 C. Cheddar cheese, grated
1 C. Onion, finely chopped
Directions:
1. In a large mixing bowl dissolve yeast in warm water and stir in sugar then wait 10 minutes until it foams
2. Mix in salt, canola oil, egg, cottage cheese, tomato sauce, sugar and spinach leaves, 2 cups of all purpose flour and 2 cups of whole wheat pastry flour to make a sticky dough
3. Add enough remaining flour to make a stiff dough that comes away from the sides of the bowl
4. On a lightly floured surface work dough and shape into a round that holds it shape well
5. Lightly coat the inside of a large bowl with oil and place dough to rise in a warm place (preferably the oven) for 1 hr. until doubled in bulk
6. Take out the dough and punch down with your fists and break the dough evenly into 2 separate loaves
7. Preheat oven to 400 degrees Fahrenheit and grease a 9" by 5" by 3" loaf pan and a large cookie sheet. Allow loaves to rise for 45 minutes until doubled in bulk and then sprinkle grated cheese and onion on top of loaves
8. Bake in preheated oven for 20 minutes until lightly browned on top of loaves
9. When loaves are out of the oven apply with a brush a small amount of butter over the top of loaves to make a nice soft crust
10. Allow loaves to cool on a wire rack before putting in storage bags to store in fridge or freezer for longer storage time
Servings: 2 Loaves or approximately 30 slices
