Looking for more cottage cheese recipes? Try my cottage cheese pancakes, cottage cheese cheesecake, cottage cheese pudding, and cottage cheese ice cream next. I love baking bread for my family and recently have been experimenting with adding more protein to it for staying power. While I do have a protein bread recipe, I wanted to see how it would go with cottage cheese added, and friends, we have a winner. Not only does it add extra protein, but it also makes the bread moist and soft in all the right places!
Why I love this recipe
Worth the hype. Cottage cheese has been having its moment, and I’m okay with it! As much as I enjoy eating it straight out of the tub, I find it works wonders in all sorts of baking recipes. 10 grams of protein. My recipe uses unique ingredients to keep you full and satisfied for hours. Versatile. Use this bread exactly as you would regular bread and add your favorite toppings, or use it as sandwich bread. Plus, it toasts beautifully. No cottage cheese flavor. Not everyone loves the flavor of cottage cheese, but lucky for you, this bread has zero cottage cheese flavor.
Ingredients needed
Warm water. To activate the yeast. Use lukewarm water. Instant yeast. To give the bread its rise. Double-check the expiration date to make sure the yeast hasn’t expired. You can also use active dry yeast. Sugar. When combined with water, the sugar will activate the yeast and create the bubbles to make the dough rise. You can also use honey, but make sure it’s fully dissolved in the water before adding the yeast. Cottage cheese. I prefer using full-fat cottage cheese for its richer flavor, but you can certainly use low-fat or nonfat cottage cheese. If your cottage cheese is large curd, or clumpy (sorry, that’s the best way to describe it), make my whipped cottage cheese. If you want this bread to be dairy-free, use my dairy-free cottage cheese. Eggs. To add moisture and richness to the dough. For a low-fat version, use two egg whites for every egg. Oil. To add richness, grease the loaf pan and help the oats stick to the crust. Salt. Enhances the flavor of the other ingredients. Baking powder. To help the bread rise. Oat flour. This will give the dough more flavor and a chewier texture than just using regular flour. Flour. Regular all-purpose flour or bread flour is best. Rolled oats. To cover the outside of the bread loaf.
How to make cottage cheese bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I wasn’t sure what to think of this, but I tried it, and it is delicious! I did look for a lower sodium cottage cheese, which worked very well and really let the hearty and nutty oat flavor shine. Great recipe!”– Adrienne
Arman’s recipe tips
Avoid overmixing. I can not stress this enough! The more you mix the dough, the more gluten develops and the more air you lose, making for a flat and chewy bread loaf. Only mix until the ingredients are combined, and a dough ball has formed. Use a standard bowl. No stand mixer? Don’t fret. I’ve tested this out using a mixing bowl and wooden spoon and it works just as well, it just needs more mixing (count it as an arm workout). Sift the dry ingredients. I’ll admit that sometimes I skip this step out of convenience, but I promise it makes for lighter, fluffier bread. Slice with a serrated knife. Using a sharp knife with a serrated blade will help break through the crust and avoid smashing the bread as you slice.
Storage instructions
To store: Leftover bread can be kept in an airtight container in the fridge for up to 1 week. You can use this cottage cheese loaf as you would regular loaves of bread. This means the sky’s the limit! Here are a few of my favorite ways to serve:
Toasted with butter, jam, almond butter, or healthy Nutella. Made into the perfect breakfast sandwich with over-easy eggs and air fryer bacon. On the side of creamy soups and stews. Made into air fryer French toast. Make the ultimate protein-packed air fryer grilled cheese.
Make it gluten-free. Swap the all-purpose flour for equal parts gluten-free flour, but make sure there’s xanthan gum in the flour, or add ½ teaspoon to the flour mixture. Switch up the oats. Instead, use mixed seeds and coarse sea salt to coat the outside of the loaf.
To freeze: Place any leftover bread in a freezer-safe container and freeze for up to 6 months. Let the frozen bread thaw overnight at room temperature before toasting and enjoying.
Frequently asked questions
More homemade breads to try
Keto bread Coconut flour bread Almond flour banana bread Healthy pumpkin bread Oat bread Or any of these bread recipes
