Cottage Cheese Loaf Bread (Printable)

A tender, protein-rich loaf made with creamy cottage cheese. Perfect 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

# Directions:

01 - In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir thoroughly to distribute evenly.
02 - In a separate bowl, whisk together cottage cheese, warm milk, melted butter, and egg until completely smooth and incorporated.
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 floured surface and knead for approximately 8 minutes, sprinkling with flour as needed to prevent sticking, until dough is smooth, elastic, and springs back when pressed.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area until doubled in bulk, about 1 hour.
06 - Punch down the risen dough to release air bubbles. Shape into a tight loaf and place in a greased 9x5 inch loaf pan. Cover and let rise for 30 minutes until puffy.
07 - Preheat oven to 350°F during the final rise period.
08 - Bake for 35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
09 - Remove the loaf from the pan immediately and transfer to a wire rack. Cool completely before slicing for best texture.

# Expert Tips:

01 -
  • The cottage cheese creates an incredible texture that's soft yet substantial, not at all like the dry, crumbly breads you might expect from homemade loaves
  • It stays fresh longer than most homemade breads because the cheese keeps it moist without making it heavy
02 -
  • The dough will feel tackier than regular bread dough at first, but that's the cottage cheese working its magic
  • If the crust browns too quickly, tent with foil halfway through baking
03 -
  • Poke the loaf with your finger after the first rise; if the indentation stays, it's ready
  • Cool completely before slicing; warm bread will crumble

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