Cottage cheese bread is a delicious high-protein alternative to white bread. It is slightly tangy in taste and has a tender texture. It is perfect for serving with soups, salads, pasta, or for making morning toast and sandwiches. Check out this easy homemade cottage cheese bread recipe with no eggs.
2 ¼teaspoonInstant Yeast or Bread Machine yeast(7 grams)
Instructions
Make dough in the bread machine
Place the wet and dry ingredients (water, oil, cottage cheese, sugar, salt, flour, yeast) in the order as required by your bread machine.
Close the lid and select the "Dough" cycle.
Shape the dough
Once the cycle completes, remove the dough from the pan on a lightly floured surface and knead it for a few seconds.
Roll into a rough rectangle and fold along both the edges.
Pinch and press the edges so that the seams seal well.
Tuck the ends inside as well to tighten the loaf and make it into an 8 inch log.
Place it in the bread baking pan (9 by 5 inches) with seam side down and loosely cover it with a cling wrap.
Allow it to rise for about 45-50 minutes until it doubles in volume.
Baking the bread
Once it has doubled in volume, preheat the oven to 350 °F.
Remove the cling wrap gently and then place the pan in the oven.
Bake for about 20-25 minutes or until the crust is golden brown in color.
Remove the bread from the pan by inverting it.
Transfer the bread to a cooling rack and allow it to cool down completely before slicing.
Notes
Cottage cheese bread has a shelf life of 2-3 days. It is best to slice and freeze the bread once it is cooled down.
Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
Once the bread is baked, remove it from the bread pan and place it on a rack to cool down completely. Leaving the bread in the pan to cool down can make it moist.
You can also knead the dough in a stand mixer and let it proof in the Instant Pot. The remaining steps are the same from 'shaping the dough' to 'baking the bread'.
Recipe makes 1.5 lb. bread. To make 1 lb. bread change servings to 8 and for 2 lb. bread, change servings to 16.