Description
This Cottage Cheese Bread is soft, slightly tangy, and packed with protein from the cottage cheese. It’s perfect for sandwiches, toast, or enjoying with a bit of butter and honey. The texture is tender with a slightly chewy crust, and it stays moist longer than regular bread thanks to the cottage cheese.
Ingredients
Units
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F or 45°C)
- 2 tablespoons sugar
- 1 egg
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour (or bread flour)
Instructions
- Activate the yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until foamy.
- Prepare the dough: In a large mixing bowl, combine the cottage cheese, egg, melted butter, and salt. Mix well.
- Mix in the flour: Add the yeast mixture and gradually stir in the flour, ½ cup at a time, until a dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the dough: Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
- Second rise: Cover and let it rise again for about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- You can use whole wheat flour for a more wholesome version, but reduce it to 2 cups and add ½ cup more warm water.
- Add herbs like rosemary or chives for extra flavor.
- Store at room temperature for up to 3 days or freeze slices for later.