Cottage Cheese Bread

Cottage Cheese Bread – I know, it doesn’t exactly sound super appetizing. And why would anyone want to make bread with cottage cheese?

Well there’s a few reasons my friends. First and foremost, cottage cheese is a trending ingredient right now (even the Guardian wrote an article about it). It is high in protein and low in fat making it a healthy, albeit rather bland, food hero.

The surge in popularity can be traced to TikTok, where cottage cheese bread, and flatbread, have been garnering lots of likes and comments.

I was very curious to jump on this foodie trend myself, mostly because I LOVE baking and eating bread. If I can bake a bread that’s higher in protein yet still delicious, well why not?

The Taste Test

To my absolute astonishment cottage cheese bread tastes absolutely delicious! It is also simple to make, stays fresh for a few days and is perfect for making sandwiches, toast and croutons.

You will not detect the cottage cheese “taste” in the bread nor does it taste eggy, despite containing quite a few eggs. My favorite way to serve it is as a tuna melt or with smashed avocado for breakfast.

Cottage Cheese Bread Ingredients

This bread contains only a handful of ingredients and as you can guess cottage cheese is the first item on our list. We also need eggs, salt, bread flour, rapid rise / instant yeast and a little sugar (or Sukrin sweetener which is what I used).

I also added a little Everything Bagel Seasoning (because it makes everything tastier) but you can leave this out if preferred. Lastly we will need a little oil, just to grease the bowl while the bread is proving.

How to Make Cottage Cheese Bread

↓ For the full ingredients and detailed method, jump to the recipe card.

Add the cottage cheese, eggs, sweetener and salt to a blender or food processor and blitz until smooth.

Measure the bread flour and rapid rise yeast in a large bowl, stirring together to combine. Add the contents of your blender and stir together to make a shaggy dough (I used my Danish dough whisk for this purpose). Leave the dough alone for five minutes to allow the flour to absorb the wet ingredients.

Knead the dough for 3-4 minutes on low speed using a hand mixer fitted with dough hook attachment (or a stand mixer). You can also knead with your hands but it will take a little longer!

Place the dough in a oil-greased bowl, cover and allow the dough to rise for 60-90 minutes until almost doubled.

Tip the dough onto a clean worktop and gently stretch out to form a rectangle. Fold the edges in (letter fold) or roll into a log, pinching the seam together to seal.

Place the dough into a lined loaf pan and cover with greased plastic wrap. Proof the bread for 30 minutes and in the meantime preheat the oven to 200°C (400°F).

Brush the loaf with a little beaten egg or cream and score the top using a sharp knife or bread lame. Sprinkle with the seasoning, or seeds, if using.

Bake for 35-40 minutes or until the cottage cheese bread is well risen and sounds hollow when tapped on the underside. Cool on a wire rack before slicing with a serrated bread knife.

Storing and Freezing

The bread stays fresh for 2-3 days stored in a bread bag but the best way to store it is to slice it and then freeze it. You can toast the slices from frozen whenever you fancy!

Recipe Notes

Depending on the size and weight of your eggs you will need 6-8 eggs. Medium eggs in the UK are the equivalent of large eggs in the US. The best way to determine the weight is to use digital scales.

Alternatively you can lightly beat the eggs first then measure using a cup. Any extra can be kept to use as egg wash for the top of the bread. You can also use just egg whites (from a carton) instead of whole eggs.