Cottage Cheese Loaf Bread (Printer-friendly)

A tender, protein-rich loaf made with creamy cottage cheese. Ideal for breakfast, sandwiches, or toasting.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons salt
04 - 2¼ teaspoons active dry yeast (1 packet)

→ Wet Ingredients

05 - 1 cup cottage cheese, room temperature
06 - ¼ cup warm milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg, room temperature

# How To Make It:

01 - In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir until evenly distributed.
02 - In a separate bowl, whisk together cottage cheese, warm milk, melted butter, and egg until smooth and well combined.
03 - Add the wet mixture to the dry ingredients. Mix with a wooden spoon or dough hook until a sticky, cohesive dough forms.
04 - Turn the dough onto a lightly floured surface and knead for approximately 8 minutes, adding small amounts of flour as needed to prevent sticking, until the dough becomes smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area until doubled in size, approximately 1 hour.
06 - Punch down the risen dough to release air, shape into a loaf, and transfer to a greased 9x5 inch loaf pan. Cover and let rise for 30 minutes until puffy.
07 - Preheat oven to 350°F.
08 - Bake for 35 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
09 - Remove the loaf from the pan and transfer to a wire rack. Allow to cool completely before slicing for best results.

# Expert Tips:

01 -
  • Sneaks protein into breakfast without anyone realizing theyre eating something healthy
  • The crumb stays soft for days, making it perfect for grab and go mornings
  • Takes sandwich bread from ordinary to something you actually look forward to eating
02 -
  • The dough will feel stickier than regular bread dough, resist adding too much flour or you lose the tender texture
  • Room temperature ingredients actually matter here, cold cottage cheese creates weird pockets in the finished loaf
03 -
  • Use instant yeast if you want to skip the proofing step, just mix it directly with the flour
  • The cottage cheese curds disappear during baking, so dont worry about texture issues in the final loaf

Go Back