Rosemary cottage cheese bread

So the ladies in the lab decided couple weeks ago that Thursday is the lunch day. Each of us would bring some food to share, and the staples so far consist of soup, salad, bread, cheese, and Kristina would tell you... the pepper jelly (yes, she's addicted to it!). As usual, I brought the bread component for the lunch today: the Rosemary cottage cheese bread, made with the rosemary that Kristina and I scavenged from the flower box next to our building's fire exit.





Here's the recipe, adapted from Beth Hensperger's book:

3/4 c H2O
3/4 c cottage cheese
2 tbsp olive oil
2-1/2 c bread flour
1/2 c whole wheat flour
2 tbsp sugar
1-1/2 tsp gluten
1 tbsp fresh rosemary, bruised and chopped (more for topping the loaf)
1-1/2 tsp salt
1-1/2 tsp SAF yeast

Knead and shape the loaf. I like to have my loaf rise cold and slow, overnight inside my non-heated pantry was perfect in winter months. Sprinkle loaf with rosemary and slit top lengthwise. Bake 360F for 30-minutes till G.B.D (Golden Brown Delicious: just heard it today on Food network).