This Cottage Cheese Bread is soft, moist, and subtly rich with a slightly springy texture. The cottage cheese not only adds a gentle tang, but also packs in a solid boost of protein—making each slice more satisfying and nutrient-dense than your average loaf.
Do you love homemade bread? Want more? Then try our Homemade Brioche Bread or our Cheesecake Factory Brown Bread.
Cottage Cheese Bread doesn’t taste like cottage cheese but instead has a light, fluffy, soft interior with a slight tang and richness that is not offered in a white bread.
Why I Love This Recipe
- Easy to make
- Love the aroma of baking bread
- Great comforting pillowy loaf
- Perfect for toast
- Great for a sandwich
HELPFUL ITEMS FOR THIS RECIPE
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Nonstick Bakeware 9-Inch x 5-Inch Loaf Pan, Gray
Serrated Bread Knife with Upgraded Stainless Steel
Dishwasher Safe Bamboo Cutting Boards Durable Lightweight, 13″x 9.9″
What Goes into Cottage Cheese Bread?
Eggs and olive oil give it a smooth crumb, while a touch of honey (or sugar) balances the flavor without making it sweet. With a golden crust and light interior, it’s the kind of bread that works just as well for breakfast toast as it does for a simple sandwich.
Ingredients
Cottage cheese – Warm the cottage cheese to room temperature. If you have a runnier style, you should drain it slightly, but it will mix in well with whatever kind you get, but keep it to a fuller fat like 2% or more.
Warm water (110°F / 43°C) – You need a warm water that is not too hot to activate the yeast.
Active dry yeast – Do not use the instant yeast, as that is completely different, as it doesn’t need to be activated.
Large eggs, room temp – This gives the bread a richness.
Honey or sugar – This gives the bread some sweetness. I prefer the honey as opposed to the sugar, but you can use both.
Olive oil – Always use a decent extra virgin olive oil, but it doesn’t have to be very expensive, like in a finishing oil.
Salt – This brings out the flavors of all the other ingredients.
All-purpose flour – You can use all all-purpose flour or half whole wheat for more texture.
How to Make Cottage Cheese Bread
In a small bowl, mix warm water and sugar. Sprinkle yeast over the top. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine cottage cheese, eggs, melted butter, and salt. Stir in the yeast mixture.
Add flour, 1 cup at a time, mixing until a soft dough forms. Knead for 8–10 minutes by hand or with a dough hook, until smooth and elastic. Dough should be slightly tacky but not sticky — adjust with a bit more flour if needed.
Place dough in a bowl and cover with a towel or plastic wrap. Let rise in a warm place for 1–1.5 hours or until doubled in size.
Punch down the dough and shape it into a loaf—place it in a greased 9×5″ loaf pan. Cover and let rise again for about 30–40 minutes, until puffy and over the pan’s edge.
Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden and hollow-sounding when tapped. Oven time will vary from one oven to the other. Once you insert a toothpick and it comes out slightly wet (steam wet, not crumbly), it’s ready.
Let cool in the pan for 10 minutes, then remove to a wire rack.
Recipe Pro Tips!
FAQS
- Cold ingredients can slow down yeast activity. Make sure your cottage cheese and eggs are at room temperature before starting.
- The yeast should get foamy within 5–10 minutes. If it doesn’t, your water may have been too hot (which kills yeast), or the yeast is expired.
- If your kitchen is cold, place the dough in an oven that’s just been turned off or near a warm window. A steady, draft-free spot helps it rise properly.
- The bread is done when it’s golden and sounds hollow when tapped. A toothpick may come out slightly moist from steam, which is okay—it keeps the bread soft.
- Letting it cool in the pan for 10 minutes prevents sogginess, but don’t skip transferring it to a wire rack—air circulation helps keep the crust nice.
LOVE BREAD AND WANT MORE?
We definitely have more for you, as in this household, we have many bread lovers. And a really good bread baker, which is Ken!!
Cottage Cheese Bread
Ingredients
- 1 cup cottage cheese warmed to room temperature
- ¼ cup warm water 110°F / 43°C
- 2 ¼ tsp active dry yeast
- 2 large eggs room temp
- 2 tbsp honey or sugar
- 2 tbsp olive oil
- 1 ½ tsp salt
- 3 to 3 ½ cups all-purpose flour or half whole wheat for more texture
Instructions
- In a small bowl, mix warm water and sugar. Sprinkle yeast over the top. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine cottage cheese, eggs, melted butter, and salt. Stir in the yeast mixture.
- Add flour, 1 cup at a time, mixing until a soft dough forms. Knead for 8–10 minutes by hand or with a dough hook, until smooth and elastic. Dough should be slightly tacky but not sticky — adjust with a bit more flour if needed.
- Place dough in a bowl and cover with a towel or plastic wrap. Let rise in a warm place for 1–1.5 hours or until doubled in size.
- Punch down the dough and shape it into a loaf—place it in a greased 9×5″ loaf pan. Cover and let rise again for about 30–40 minutes, until puffy and over the pan’s edge.
- Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden and hollow-sounding when tapped. Oven time will vary from one oven to the other. Once you insert a toothpick and it comes out slightly wet (steam wet, not crumbly), it’s ready.
- Let cool in the pan for 10 minutes, then remove to a wire rack.
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