Cottage Cheese Loaf Bread (Printable View)
Tender, protein-rich cottage cheese loaf with a soft crumb and golden crust, ideal for toasting or sandwiches.
# Ingredient List:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 and 1/2 teaspoons salt
04 - 2 and 1/4 teaspoons active dry yeast
→ Wet Ingredients
05 - 1 cup cottage cheese, room temperature
06 - 1/4 cup warm milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg, room temperature
# How to Make It:
01 - In a large mixing bowl, blend all-purpose flour, granulated sugar, salt, and active dry yeast thoroughly.
02 - In a separate bowl, whisk together cottage cheese, warm milk, melted unsalted butter, and egg until the mixture is smooth.
03 - Incorporate the wet mixture into the dry ingredients. Mix using a wooden spoon or dough hook until a sticky dough forms.
04 - Transfer the dough to a floured surface and knead for approximately 8 minutes, gradually adding flour as needed, until dough becomes smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover, and let rise in a warm area until doubled in volume, about 1 hour.
06 - Punch down the risen dough, shape into a loaf, and position in a greased 9x5 inch loaf pan. Cover and proof for 30 minutes.
07 - Preheat the oven to 350°F.
08 - Bake for 35 minutes, or until the surface is golden and the loaf emits a hollow sound when tapped.
09 - Remove the bread from the pan and cool completely on a wire rack before slicing.
# Expert Suggestions:
01 -
- The cottage cheese melts right into the dough, giving you a sneaky boost of protein and a gentle tang that’s more luscious than you’d guess.
- This bread holds its own when toasted and topped, but is just as lovely stealing the show in a homemade sandwich.
02 -
- I once tried to rush the first rise—and ended up with a dense loaf that would have made better breadcrumbs.
- Letting everything come to room temperature, especially the cottage cheese and egg, makes the dough smoother and lighter every time.
03 -
- A kitchen scale takes the guesswork (and crumbs) out of measuring flour, especially for bread.
- If the yeast doesn’t foam after five minutes in the warm milk, start over rather than risk a sad loaf.