Dairy Bread

1/2 cup warm water
2 packets dry yeast
1/4 tsp ground ginger
1 tsp plus 2 tbsp sugar
put the wam water, yeast, ginger and 1 tsp sugar in a large mixing bowl. stir and let the mixture dissolve for 5 minutes.

1 1/2 cup milk, warmed
1 cup cottage cheese
2 tbsp butter, room temperature
1 1/2 tsp salt
add the milk, cottage cheese, butter, the remaining 2 tbsp sugar, salt and 3 cups flour. beat until smooth.

6 cups all-purpose flour, approximately
add only enough additional flour to make the dough manageable.
turn the dough out onto a floured surface and knead for 2 mminutes.
let the dough rest for 10 minutes, resume kneading until smooth and elastic.
place the dough in a greased bowl and cover with cling film.
let the dough double in bulk, about 1 hour.

punch down and divide in half.
form two round loaves or place in two loaf pans, cover loosely and let rise for 45 minutes to an hour.
sprinkle a little flour on top and cut a cross on the top of each loaf.
place in an oven preheated to 375?F, and bake for 40 to 50 minutes, or until the bread is golden on top.

*** i did have a little trouble with the directions--it says to add only enough flour to make it manageable, but later it says to knead it until it is smooth and elastic. to make it smooth and elastic, i had to add considerably more flour than it took to make it manageable (a whopping 2 cups more), but even with those two extra cups, the loaves were a little flooby. (tsogb)