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Cottage Cheese Bread Recipe

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  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 2 loaves (2 servings each)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Cottage Cheese Bread recipe yields soft, moist homemade bread with a subtle tang from the cottage cheese, enriched with eggs for added richness. The dough is kneaded and allowed to rise in a warm oven, then baked until golden with a crispy crust, perfect for sandwiches or to enjoy fresh.

Ingredients

Main Ingredients

  • 4 1/2 cups bread flour
  • 1 cup cottage cheese
  • 4 large eggs
  • 4 egg whites
  • 1/3 cup warm water (110-115°F)
  • 1 1/2 tsp active dry yeast
  • 1 Tbsp sea salt

Instructions

  1. Activate Yeast: Dissolve the active dry yeast in warm water (110-115°F) and let it sit for 10 minutes until foamy to ensure the yeast is activated and ready for use.
  2. Blend Wet Ingredients: In a blender or food processor, combine the 4 large eggs, 4 egg whites, and 1 cup cottage cheese until frothy. Then add the activated yeast mixture and blend again until everything is well combined.
  3. Combine Dry Ingredients: In a large bowl, mix together 4 1/2 cups bread flour and 1 tablespoon sea salt to ensure even distribution of salt throughout the flour.
  4. Add Wet to Dry: Stir the cottage cheese and egg mixture into the flour and salt mixture. The dough will be sticky and shaggy at this point.
  5. Preheat Oven for Proofing: Set your oven to 200°F to create a warm environment for the dough to rise. Once heated, turn off the oven.
  6. Knead Dough: Dump the sticky dough onto a well-floured surface and knead for 6-8 minutes until a smooth but slightly sticky ball forms, which helps develop gluten.
  7. First Rise: Place the kneaded dough into an oiled bowl and cover with a dish towel. Put the bowl inside the warm oven (turned off at 200°F) for 1 hour to allow the dough to rise.
  8. Shape Loaves: Remove risen dough from the oven, divide into two equal pieces, and shape each into a loaf form.
  9. Prepare Pans and Second Rise: Line two loaf pans with parchment paper. Place each dough loaf into the pans, cover with a dish towel, and let rest for 20-25 minutes at room temperature.
  10. Preheat Oven for Baking: Preheat the oven to 400°F to bake the bread.
  11. Score and Bake: Score the tops of the loaves with a sharp knife or razor blade to allow expansion. Cover the loaves with foil and bake for 30 minutes, then remove the foil and bake uncovered for an additional 15 minutes to brown the crust.
  12. Cool Bread: Remove the bread from the oven and let it cool in the loaf pans for 15-20 minutes before transferring to a wire rack to cool completely.

Notes

  • The water temperature for activating yeast is critical; if too hot, it can kill the yeast.
  • Kneading time affects the dough texture; do not over-knead as the dough should still be somewhat sticky.
  • Allowing the dough to rise in a warm, turned-off oven helps a consistent, gentle ferment.
  • Scoring helps control the expansion and gives an attractive finish to your bread.
  • Use parchment paper in loaf pans to prevent sticking and help with easy removal of bread.

Find it online: https://evelynscooking.com/cottage-cheese-bread-recipe/