Cottage Cheese Bread
A moist and tender loaf made with cottage cheese, offering a subtle tang and a protein boost perfect for sandwiches or toast.
Equipment
- Mixing Bowl
- Loaf Pan
- Measuring Spoons
- Stand mixer or kneading surface
Ingredients
- 2 1/4 tsp active dry yeast
- 1 Tbsp honey or sugar
- 1/2 cup warm water 110°F
- 1 cup cottage cheese room temperature, mashed or blended
- 1 large egg beaten
- 2 Tbsp unsalted butter melted
- 1 tsp salt
- 3 cups bread flour or 2 3/4 cups all-purpose flour, adding more if needed
- 1/2 tsp garlic powder optional
- 1 tsp dried Italian herbs optional
- 1/2 cup shredded cheddar or parmesan optional
Instructions
- In a small bowl, mix yeast, honey, and warm water. Let it rest for 5-10 minutes until foamy.
- In a large mixing bowl, combine cottage cheese, beaten egg, melted butter, and salt. Stir until well blended.
- Add the activated yeast to the wet mixture and mix until combined.
- Gradually add flour one cup at a time, stirring until a soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes, or use a stand mixer with a dough hook for about 6 minutes.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough, shape it into a log, and transfer it to a greased 9×5-inch loaf pan. Cover and let it rise for another 30-45 minutes.
- Preheat the oven to 375°F (190°C) and bake the loaf for 30-35 minutes until golden and hollow-sounding when tapped.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.