I’m so excited about this high protein cottage cheese bread!
Just imagine, a glorious loaf of squishy, delicious bread with a beautiful, golden brown crust that has a whopping 10 grams of protein per slice! That’s 5x the amount of protein in regular bread.
And I’m not talking about cottage cheese flatbread, which is awesome and super popular on social media. This is actual bread that you can use for toast, sandwiches and even French toast.
Using only 5 simple ingredients, this fluffy bread is a great way to incorporate extra protein into your diet.
Ingredients
With only 5 main ingredients, this cottage cheese bread recipe is super simple:
- Cottage cheese. Low fat cottage cheese and full fat cottage cheese work well in this recipe. I don’t recommend using fat free cottage cheese, as it won’t give you the same texture.
- Bread flour. Fun fact, bread flour actually contributes to the total protein in this bread. It has a higher protein count than regular flour.
- Active dry yeast
- Eggs. We’re using a combination of egg whites and whole eggs. You could also use liquid egg whites for convenience.
- Sea Salt
How to Make Cottage Cheese Bread
Activate the Yeast
Start by dissolving the yeast in warm water. In order for yeast to be properly activated, the water needs to very warm, almost hot!
Get out your kitchen thermometer and make sure the water is between 110-115F degrees.
Combine the Cottage Cheese and Eggs
Use a food processor or blender to combine the cottage cheese and eggs until the cottage cheese is no longer chunky and the mixture is frothy.
Then, stir in the yeast mixture.
Add the Flour
Stir your flour and sea salt together in a large mixing bowl.
It’s important to use bread flour in this recipe. All purpose flour won’t work!
Then, add the cottage cheese mixture and stir it all together.
Knead the Dough
At first your bread dough will be sticky. But, knead it on a well-floured surface for a few minutes and you’ll end up with a smooth ball of beautiful dough.
Let it Rise
One of the easiest ways to get your dough to rise quickly is by using a warm oven instead of a “warm spot in the kitchen”.
Letting your dough rise in an oven that was preheated to 200F and then turned off will cut your rising time in half!
Bake the Bread
Once your dough has risen, divide it in half. This recipe makes two loaves of bread, so place each half into a loaf pan.
Allow the loaves to rise for another 30 minutes and then bake!
Serving Suggestions
1. With Spreads. Enjoy a slice of cottage cheese bread with your favorite spreads like softened butter, cream cheese, fruit jam or peanut butter. Toast the bread for extra texture!
2. For Sandwiches. Pile your favorite sandwich fillings in between two slices of cottage cheese bread for a protein-packed sandwich.
3. With More Protein. If you’re really looking to increase your protein intake, try pairing a slice of cottage cheese bread with a runny egg, sliced avocado or more cottage cheese!
Storage Instructions
The first day your bread is baked, it will have a nice, soft texture.
For best results, store it in an airtight container or freezer bag at room temperature after the first day. This bread also freezes beautifully.
To restore your bread to it’s original soft texture, warm it in the microwave for a few seconds.
FAQs
Assuming you slice each loaf of this cottage cheese bread into 10 slices, each slice will have approximately 10 grams of protein.
I say “approximately” because there will be slight variation based on the cottage cheese you use. For example, low fat cottage cheese tends to have a few extra grams of protein than full fat cottage cheese.
I don’t specify which type of cottage cheese to use in the recipe card, because either low-fat cottage cheese or full-fat cottage cheese will work. Use whatever you like best.
Some recipes for cottage cheese bread are low carb, like the viral cottage cheese flatbread recipe that’s made with only cottage cheese and eggs.
This high-protein cottage cheese bread, however, is not a low carb bread because it still uses bread flour.
Cottage cheese bread tastes great! It’s very similar to traditional bread, both in flavor and texture.
It’s got just the right amount of salt, and you can also be creative by adding your own seasonings. Popular ones are Italian seasoning, rosemary and garlic.
When you make this cottage cheese bread, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cottage cheese recipes, try these:
- Whipped Cottage Cheese Toast with Roasted Tomatoes
- Baked Egg White Bites with Spinach and Bacon
- Sweet Noodle Kugel (Jewish Noodle Pudding)
Cottage Cheese Bread
Equipment
- 2 standard loaf pans
Ingredients
- 4 1/2 cups bread flour
- 1 cup cottage cheese
- 4 large eggs
- 4 egg whites
- 1/3 cup warm water
- 1 1/2 tsp. active dry yeast
- 1 Tbsp. sea salt
Instructions
- Dissolve the yeast in warm water (must be 110-115F degrees) for 10 minutes.
- In a blender or food processor, combine the eggs and cottage cheese until frothy. Add the yeast mixture and blend until combined.
- In a large bowl, combine the flour and salt. Stir in the cottage cheese mixture. The dough will be sticky and shaggy.
- Preheat oven to 200F degrees.
- Dump the dough out onto a well-floured surface. Knead the dough for 6-8 minutes until you have a smooth (but still somewhat sticky) ball.
- Turn off the oven. Place the dough into an oiled bowl and cover with a dish towel. Place the bowl into the warm oven and let the dough rise for 1 hour.
- Remove the dough from the oven and divide it in half. Shape into small loaf shapes.
- Line 2 loaf pans with parchment paper. Place the dough into each loaf pan. Cover with a dish towel and let rest for 20-25 minutes.
- Preheat oven to 400F degrees. Using a sharp knife or razor blade, score the bread before baking. Cover the loaves with foil and bake for 30 minutes. Uncover and bake another 15 minutes.
- Cool the bread in the loaf pans for 15-20 minutes before transferring to a wire rack.
So, I made a couple of changes…I used two cups bread flour, one cup sprouted multigrain, and one of chickpea flour. I also added 1/3 cup of brown sugar and reduced the salt (just cause I always seem to find everything too salty).
Well, let me tell you! My daughter (a vegan who doesn’t get enough protein) didn’t want to try it, then ate three slices as toast!! It is a major success! Thanks so much for this terrific recipe!
Hi Zendegy,
I’m so glad that you and your daughter enjoyed the bread! thanks so much for sharing your feedback 🙂
Can this be made into dinner rolls
Hi Janet, Yes you can make them into dinner rolls! After the first rise, instead of portioning the dough into halves and putting it in loaf pans, portion it out into dough balls and arrange them in a 9×13 baking dish. Watch the baking time also – they will need less time than loaves. Let me know how they come out!