COTTAGE CHEESE BREAD (VIDEO)
This cottage cheese bread is so easy to make and it’s delicious. It’s a fluffy bread and it’s also loaded in protein.
If you love this easy quick bread you will also love Easy Homemade White Bread. It’s one of our favorites.
Table of contents
❤️WHY WE LOVE THIS EASY BREAD
This bread is easy to make and it’s very fluffy which we love. It rises well and it has a wonderful taste to it. This recipe also makes 2 loaves of bread which works well for us. It’s great with just butter, however, I used it to make a turkey sandwich for lunch and it held together great!
Many people will automatically say they don’t like cottage cheese. Well rest easy.. you would never taste it in this bread. The cottage cheese just adds a wonderful texture plus it is very high in protein so that is an added plus.
🍴KEY INGREDIENTS
This recipe makes 2 loaves of bread
SWAPS
Im not sure of really any swaps for this recipe because it works so well the way it is. I’m sure you could switch out the cooking oil and I have made our white bread recipe before with coconut oil, so it would possibly work in this one as well.
🍽️HOW TO MAKE
This bread is easy and as you can see from above only a handful of ingredients. Go ahead and measure everything out first and have it organized.
PREPARATIONS
Put the 1 1/2 cups of warm water in a large mixing bowl. Add the white sugar and yeast and stir to dissolve. You will let this sit for about 4-5 minutes.
Step 1
Next add oil, salt, eggs, cottage cheese and flour to the yeast and water mixture… mixing each time with a spoon until dough comes together in the bowl.
Step 2
Spread some flour on a board or your counter top and pour dough out. Knead for about four minutes. Grease a large crock or bowl with oil, add the dough, turn dough over once so both sides will be greased. Cover dough with a damp cloth and let rise for one hour in a warm place. (I warm my oven for a few minutes, then turn it off and put dough on the shelf in the oven to rise.)
Step 3
Next, remove dough, punch down and cut into two pieces. Knead and shape the dough and place into two 9 x 5 baking pans that have been greased. Cover with damp cloth and let rise another 40 minutes in a warm place. Once dough has risen a second time, bake in a preheated 350 degree oven for 40 minutes. Brush with melted butter while still hot, let cool in pans for 10 minutes before removing. Makes 2 loaves.
⭐TIP
This bread will have brown and dark specks on the top. That is completely normal and it’s just where the cheese got a little brown in the cooking process. I thought “did I accidentally add pepper??” when I took it out of the oven, but then realized that is normal!
RECIPE VARIATIONS
This bread is very versatile in the way that you could add whatever seasonings you prefer. If you wanted to make this more of an Italian style bread to go with spaghetti you could add dried basil, oregano, etc.
SERVE THIS WITH
You can serve this bread with anything, like I stated earlier, I used it make a turkey sandwich and it was wonderful. This morning we toasted it and had it with spam fried potatoes and eggs.
❓FREQUENTLY ASKED QUESTIONS
We used whole-fat regular cottage cheese, and 2% but fat-free would probably change it too much.
The texture is light and fluffy.
STORING AND REHEATING
I just store this wrapped in foil or in a bread container. We love it toasted or heated in the microwave with butter and honey.
💕MORE POPULAR RECIPES TO ENJOY
Our sourdough starter is made with potato flakes and the bread is great!
This bread is easy to make and has a wonderful texture. Crust on top and soft center.
SERVING SIZE
This recipe makes two loaves which you can cut the recipe in half and make only one. I would say each loaf is about 8 slices.
Cottage Cheese Bread
Video
Ingredients
- 1 1/2 cups warm water
- 1/4 cup white granulated sugar
- 2 packets active dry yeast 1/4 ounce size
- 1/4 cup oil I use Olive
- 2 teaspoons salt
- 2 eggs at room temperature
- 2 cups small curd cottage cheese at room temperature
- 5 1/2 cups all-purpose flour
Instructions
- Put the 1 1/2 cups of warm water in a large mixing bowl. Add the white sugar and yeast and stir to dissolve.
- Let set for about five minutes before adding oil, salt, eggs, cottage cheese and flour mixing each time with a spoon until dough comes together in the bowl.
- Spread some flour on a board or your counter top and pour dough out. Knead for about four minutes.
- Grease a large crock or bowl with oil, add the dough, turn dough over once so both sides will be greased. Cover dough with a damp cloth and let rise for one hour in a warm place. (I warm my oven for a few minutes, then turn it off and put dough on the shelf in the oven to rise.)
- Next, remove dough, punch down and cut into two pieces. Knead and shape the dough and place into two 9 x 5 baking pans that have been greased.
- Cover with damp cloth and let rise another 40 minutes in a warm place. Once dough has risen a second time, bake in a preheated 350 degree oven for 40 minutes.
- Brush with melted butter while still hot, let cool in pans for 10 minutes before removing.
- Makes 2 loaves.
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I would like to try this recipe. Do you have to drain the cottage cheese; sometimes it has a lot of milk in the carton. Or do you just spoon cottage cheese into measuring cup including the milk. Don’t want the dough to be super soupy.
We didn’t drain it, we just scooped two cups out of the container.
I haven’t made this yet, but could the second loaf be wrapped good and frozen for later? I can always halve the recipe but would be nice to have the second loaf handy
I haven’t tried it, but see no reason why you couldnt.
I only gave it 4 stars because my family didn’t like the curds. I’m wondering if I could use my immersion blender to make it smooth? Would that change anything in the process?
By the way, it would have gotten 5 stars if only me eating it.
Okay.. I’m very curious.. how would you taste a “curd” in this bread. This bread cooks for 40 minutes and it’s just cheese… so it becomes a part of the bread. Did you use large curd cottage cheese?
I mixed this in the bread machine and then baked in regular oven. The only problem I had was that it rose so tall it touched the lid so I had to do some extra cleaning. It turned out lovely and is a good way to use up extra cottage cheese (we buy Costco tub). Looking forward to using this in a sandwich. Thanks so much.
Thank you so much for this comment, I am so glad you were able to use a bread maker!
The dough is very sticky! I was tempted to add more flour so that it gets like regular white bread dough. Good thing I didn’t add additional flour! Came out perfectly. Delious. Tastes very much like sour dough bread.
I’ll make this on the regular now.
This bread is delicious! It was a sticky mess to make, and requires quite a bit more flour- I would say 6 cups at least-. I mention this because I almost threw the whole mess away twice- thinking that it was ruined, but it wasn’t! That messy, sticky, batter like dough baked up into delicious loaves of bread! Go forth and conquer, fellow bakers!
I made this Cottage Cheese Bread yesterday and my husband and I love it. I will make it again. Nice texture and flavor. I was wondering if this recipe could be cut in half just because it is just the two of us. Regardless I will make this recipe again. I am new to your Recipes, but I am enjoying the ones I have tried. Thank you! Valarie
So glad you enjoyed this recipe! We love this bread too and make it often. I think you could easily half this recipe.
I’m trying this tonight. It’s in the first rise right now. I’m excited about making it for the protein, and will be interested to see how it holds together for sandwiches.
I made this again and remembered the egg this time. I only make half the recipe since it’s only me now. Is the dough supposed to be really soft? I knead mine in the kitchenaid mixer with dough hook. I used a little over 3 cups of King Arthur flour & it was still too soft to knead by hand. So I plopped it in the bread pan. It baked nicely & has nice texture. I’m using lactose free cottage cheese-would that make a difference?
This is such a delicious soft bread in spite of my error! The dough was very sticky so I added more flour. I kneaded it in my mixer then simply plopped it in a greased bowl. It rose nicely but was still pretty sticky. I worked it in the bowl before putting it in the bread pan. Again rose nicely. While it was baking I discovered the egg still sitting on the counter! No wonder I had issues!! But somehow turned out beautiful & delicious.
So glad it still worked for you!!
Do you know what the sodium count is?
No.
I tried this in a bread machine and there is too much flour and cottage cheese. Try half of the recipe. When I did it, my 2.5lb maker wasn’t big enough and I even dropped the flour down to 4 cups. This is a good bread to get some extra protein in.
We don’t bake with a bread machine so none of our bread recipes have ever been tested in one. Thanks!
I’m excited to try this recipe! Do you think you could make this in a bread machine on the dough setting then divide dough before second rise and baking?
I can’t advise since I have never used a bread machine.
I see that your comment was over a year ago, but thought I’d write anyway. I use my bread machine weekly to make many different kinds of breads for morning toast. The ingredients in this cottage cheese bread recipe are listed in the order that most bread machine recipes suggest, so it should be fine. My machine’s larger loaf recipes call for 3 1/2 to 4 cups of flour, so I will just cut this recipe in half. I’m looking forward to trying it soon, it sounds very good.You have probably made the recipe
by now, and, if so, I hope it turned out great.
I LOVE cottage cheese!! Small curd with fresh red tomatoes cut up in it, little milk and salt and pepper!! On a Hot day this is very refreshing and cooling!!! Doug
That is one of my favorite treats! I have never added the milk but love cottage cheese and fresh tomatoes. I always add a little Worcestershire sauce.
Haven’t tried this as yet, but willo soon. I too love cottagte cheese. One of my favorites is putting it on a lettuce leaf with some fresh (or canned at other times of the year) sliced peaches. YUM
And BTW- love your site–I’m a transplanted northerner, been living in either Texas or Florida for 43 years now
My mother eats cottage cheese and peaches almost daily! Such a great treat! Thrilled you’re loving the recipes! Thank you for the kind words.