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Cottage Cheese Bread

High-Protein Cottage Cheese Bread

Rebecca Blumer
This cottage cheese bread hits like a sneaky cheat code: moist crumb, golden crust, and protein packed without tasting “healthy.” No sourdough starter drama, no 28-step saga. Just a blender, a bowl, and the kind of loaf that disappears in 24 hours. Make two if you live with other humans.
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Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Bread
Cuisine American
Servings 1 loaf
Calories 210 kcal

Equipment

  • Blender
  • Mixing Bowl
  • 9×5-inch Loaf Pan

Ingredients
 

Main Dough

  • 2 1/4 tsp instant yeast (1 packet)
  • 1 tbsp sugar or honey
  • 1 cup warm milk (100–110°F; dairy or unsweetened almond milk)
  • 1 cup cottage cheese (full-fat or low-fat; small curd preferred)
  • 2 tbsp olive oil (or melted butter)
  • 2 large eggs room temperature
  • 1 1/2 tsp fine sea salt
  • 3 1/2 to 4 cups bread flour (or all-purpose)

Optional Add-ins

  • 2 tbsp seeds (sesame, sunflower)
  • 1 tsp dried herbs
  • 1/2 cup shredded sharp cheddar

Glaze & Topping

  • 1 tbsp milk for glaze
  • 1 tsp honey for glaze

Instructions
 

  • In a large bowl, whisk warm milk with sugar and yeast. Let it sit 5 minutes until foamy.
  • In a blender, blend cottage cheese, eggs, and olive oil until mostly smooth.
  • Stir the blended mixture and salt into the yeast mixture to combine.
  • Mix in 3 1/2 cups flour. Knead 6–8 minutes, adding up to 1/2 cup more flour as needed. Dough should be soft and tacky.
  • Shape into a ball and place in an oiled bowl. Cover and let rise until doubled, 60–90 minutes.
  • Deflate dough gently, shape into a rectangle, roll tightly from the short end, and tuck ends under. Place in a greased 9×5-inch loaf pan.
  • Cover and let rise until dough crowns 1 inch above the pan, 35–55 minutes. Preheat oven to 350°F (175°C).
  • Optional: Brush top with milk-honey mixture and sprinkle seeds.
  • Bake for 32–38 minutes until deeply golden and internal temp is 195–200°F. Tent with foil after 25 minutes if needed.
  • Cool in pan for 10 minutes, then transfer to wire rack and cool at least 45 minutes before slicing.

Notes

This bread is flexible and forgiving. Use Greek yogurt or silken tofu for a dairy-free version, add herbs, seeds, or cheese for variation. Avoid over-flouring or rushing the cool-down step for best texture.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 9gFat: 7gSaturated Fat: 2gCholesterol: 50mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 150IUCalcium: 80mgIron: 2.2mg
Keyword Cottage Cheese, Easy Bread, high protein
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