Cottage Cheese Bread
A soft, protein-rich loaf made with cottage cheese and egg whites, this bread is low in saturated fat and perfect for sandwiches or toast. Easy to make and full of flavor, it’s ideal for everyday cooking, meal prep, or a nutritious snack.
Equipment
- 1 large mixing bowl
- 1 Blender or Food Processor
- 1 Wooden spoon
- 1 bread loaf pan (9x5-inch)
- Plastic wrap
- Razor blade or sharp knife
- Measuring Cups and Spoons
Ingredients
- 1 1/2 tsp dry active yeast
- 1/3 cup warm water
- 1 cup cottage cheese
- 1 cup egg whites
- 4 3/4 cups bread flour must use bread flour
- 1 tbsp kosher salt
Instructions
- Activate the Yeast: In a large mixing bowl, combine the dry active yeast with the warm water. Make sure the water is comfortably warm—around 100–110°F (38–43°C)—so the yeast can bloom without being killed. Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy and bubbly. This step ensures your bread will rise properly and have a light, airy texture.
- Blend Protein Base: While the yeast is blooming, place the cottage cheese and egg whites into a blender or food processor. Blend until completely smooth and creamy, with no lumps remaining. This mixture will add moisture, richness, and a significant protein boost to your bread. Pour this smooth mixture into the bowl with the activated yeast.
- Combine Dry Ingredients: In the same bowl, add the bread flour and kosher salt. Bread flour is essential here for the proper structure and chewiness. Using a wooden spoon, stir everything together until a shaggy dough starts to form. Don’t worry if it looks rough and sticky at this stage; the kneading process will transform it.
- Knead the Dough: Lightly flour your countertop or work surface and transfer the dough onto it. Begin kneading by pressing, folding, and stretching the dough for about 5–6 minutes until it becomes smooth and elastic. If the dough feels too dry and resistant, wet your hands lightly with water and continue kneading. The dough should feel soft, slightly tacky, and pliable but not sticky.
- First Proofing: Lightly oil a clean bowl and place the kneaded dough inside. Cover the bowl with plastic wrap or a damp kitchen towel to prevent drying out. Set the bowl in a warm, draft-free area of your kitchen and allow the dough to rise until it doubles in size, which typically takes about 1 hour. This resting period develops flavor and ensures a light, airy bread texture.
- Shape the Loaf: Once the dough has doubled, gently punch it down to release trapped air. Flatten the dough slightly with your hands and then roll it into a tight log. Pinch the ends securely to seal the seams; this prevents the bread from splitting unevenly during baking. Place the shaped dough into a lightly greased 9x5-inch bread pan.
- Second Proofing: Cover the loaf lightly with plastic wrap and let it rest for another 20 minutes. This short second rise allows the dough to relax and expand slightly in the pan, resulting in a better crumb structure and a higher loaf.
- Preheat the Oven: While the dough is proofing, preheat your oven to 400°F (200°C). Make sure the oven is fully heated before baking, as this helps the bread develop a beautiful crust and bake evenly.
- Score the Loaf: Using a razor blade or sharp knife, make a shallow slit down the center of the top of the loaf. This scoring allows steam to escape and guides the bread as it expands in the oven, creating a professional-looking finish.
- Bake the Bread: Place the pan in the preheated oven and bake for 45–50 minutes. The bread is done when it is golden brown on top, sounds hollow when tapped, and reaches an internal temperature of about 200°F (93°C).
- Cool Completely: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Cooling is important to prevent the bread from becoming gummy and ensures perfect slicing.
- Slice and Enjoy: Once fully cooled, use a serrated bread knife to cut the loaf into slices. Enjoy as a protein-packed sandwich base, toast, or a hearty snack. This bread stores well and can also be frozen for later use.
Notes
- Use bread flour exclusively for a sturdy, chewy texture; all-purpose flour may result in a denser loaf.
- Ensure your yeast is fresh and active; expired yeast may prevent proper rising.
- Warm water should feel slightly hot to the touch but not boiling—about 100–110°F (38–43°C).
- Blending cottage cheese and egg whites until completely smooth helps achieve a consistent texture and prevents lumps in the dough.
- Knead the dough sufficiently until elastic; under-kneading can result in a dense loaf, while over-kneading may make it tough.
- Allow the dough to rise in a warm, draft-free area to ensure it doubles properly.
- Fully cool the bread before slicing to maintain structure and prevent it from becoming gummy.
