Recipe: High Protein Wheat Bread (yeast bread using cottage cheese and nuts, 1960's-70's?)

Hi shanesgma! This recipe fits your description and its from an old collection of recipes, but the original source wasn't given. Happy Baking! - Betsy
High Protein Wheat Bread (using cottage cheese and nuts)

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HIGH PROTEIN WHEAT BREAD

4 to 5 cups bread flour, divided use
2 tsp. salt
2 pkg. dry yeast
1 cup water
1/2 cup honey (or 1/3 cup molasses)
1/4 cup margarine
1 (8 oz.) carton cream style cottage cheese
2 eggs
1 cup whole wheat flour
1/2 cup uncooked rolled oats
1 cup finely chopped walnuts or pecans
Melted butter (optional, for brushing)

Generously grease 2 (8x4- or 9x5-inch) loaf pans or 2 (8- or 9-inch) round pans.

In large bowl, combine 2 cups bread flour (lightly spoon flour into measuring cup; level), salt and yeast; blend well. Set aside.

In medium saucepan, heat 1 cup water, molasses, margarine and cottage cheese until very warm (120 to 130 degrees F).

Add warm cottage cheese mixture and eggs to flour mixture. Blend at low speed with mixer until moistened, then beat 3 minutes at medium speed.

By hand stir in whole wheat flour, oats, nuts and enough bread flour to form a soft dough. On floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with a cloth towel. Let rise in warm place until light and doubled in size (about 1 hour).

Punch down dough. Divide dough in half; mold into 2 balls. Cover with inverted bowl; allow to rest on counter 15 minutes.

Shape into 2 loaves. Place in prepared pans. Cover; let rise in warm place until doubled in size.

Heat oven to 375 degrees F.

Bake 35 to 40 minutes until loaves sound hollow when lightly tapped. Remove from pans; cool on a rack. For soft crusts; brush tops of loaves with melted butter.