Cottage Cheese Loaf Bread (Printable)

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 (375 g)
02 - 2 tablespoons granulated sugar (25 g)
03 - 1½ teaspoons salt (7 g)
04 - 2¼ teaspoons active dry yeast (7 g, 1 standard packet)

→ Wet Ingredients

05 - 1 cup cottage cheese, room temperature (240 g)
06 - ¼ cup warm milk (60 ml)
07 - 2 tablespoons unsalted butter, melted (30 g)
08 - 1 large egg, room temperature

# How to Make It:

01 - In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir thoroughly to distribute ingredients evenly.
02 - In a separate bowl, whisk together cottage cheese, warm milk, melted butter, and egg until completely smooth and uniform.
03 - Pour the wet mixture into 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 gently, shape into a loaf, and transfer to a greased 9x5 inch loaf pan. Cover and allow to rise for 30 minutes until puffy.
07 - Preheat oven to 350°F during the final 15 minutes of the second rise.
08 - Bake for 35 minutes, or until the loaf develops a deep golden-brown crust and sounds hollow when tapped on the bottom.
09 - Remove the loaf from the pan immediately and transfer to a wire rack. Allow to cool completely before slicing for best texture and clean cuts.

# Expert Advice:

01 -
  • The cottage cheese creates an incredibly tender crumb that stays fresh for days
  • It packs 6 grams of protein per slice without tasting like health food
  • This dough is forgiving and practically foolproof for beginners
02 -
  • Room temperature cottage cheese blends much better than cold, so set it out early
  • The dough will feel stickier than typical bread dough due to the cheese but resist adding too much flour
  • Letting the bread cool completely before slicing is non-negotiable for the best texture
03 -
  • Use small curd cottage cheese for smoother texture, though large curd works in a pinch
  • Brush the top with melted butter during the last 5 minutes of baking for an extra-crispy crust

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