My Favorite Cookbook And Bread

Hands down, my most used cookbook is a now tattered and stained self-published book called "Seasoned with Love." It's my favorite.

The book was written and published in the mid 1980's by German Baptists living in Eastern Washington State. I was gifted the rare book in 1996 while I was working for the Ellensburg Daily Record and writing an article about the community's second book "Bountiful Blessings: A Northwest Cooking Collection," which I also own and treasure.

You can read the article which includes more recipes here.

I'm so lucky to have copies of these books which are filled with hundreds of simple tried and true recipes from "Sour Cream Enchilada Casserole" and "Mother's Crumb Pie" to "Chicken In A Hurry" and "Peanut Choco Parfait Bars."

But, the recipe I make the most is "Honey Whole Wheat Bread." It's moist, high in protein and great for sandwiches. The secret ingredient? — cottage cheese.


Honey Whole Wheat Bread
(Makes 2 Loaves)


3 cups (plus) white flour
2 packages dry yeast
1 1/2 teaspoons salt
1 cup water
1 cup cottage cheese
4 tablespoons butter
1/2 cup honey
2 eggs
2 1/2 cups whole wheat flour
1/2 cups rolled oats
2/3 cup chopped walnuts

In a  large bowl combine 2 cups of white flour with yeast and salt. Heat water, cottage cheese, butter and honey until very warm (120 to 130 degrees F).

Add warm liquid and eggs to flour and mix well. Add whole wheat flour, oats and nuts. Stir in remaining white flour. Add more if necessary.

Knead until smooth and elastic. Let rise until double.

Punch down and place in two greased 5 1/4 x 9 1/4 x 3-inch pans. Let rise one hour.

Bake at 350 degrees for 35 to 40 minutes. Remove from pans to cooling rack. Brush tops with butter.