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No one can resist my homemade cottage cheese bread recipe. It’s light and fluffy, packs in over 10 grams of protein per slice, and makes fabulous sandwiches or toast.
This cottage cheese bread toasts like real sandwich bread
Everyone has been making the viral cottage cheese bread, but none come close to being like an actual lot of bread…until now.
Inspired by my protein bread recipe, I added a few key ingredients like oats and olive oil to give some staying power and a gorgeous tender crumb. It packs in over 10 grams of protein per slice, and I love it toasted with some butter or healthy Nutella. It’s so easy to make and perfect for the whole family- just ask mine!
If you are looking for more cottage cheese recipes, try my cottage cheese pancakes, cottage cheese cheesecake, cottage cheese pudding, and cottage cheese ice cream next.
Key Ingredients
- Warm water. To activate the yeast.
- Instant yeast. To give the bread its rise. Double-check the expiration date to make sure the yeast hasn’t expired. I’ve also tested this with active dry yeast.
- Sugar. When combined with water, the sugar will activate the yeast and create the bubbles to make the dough rise. You can also use honey, but make sure it’s fully dissolved in the water before adding the yeast.
- Cottage cheese. I prefer using full-fat cottage cheese for its richer flavor, but you can certainly use low-fat or nonfat cottage cheese. If your cottage cheese is large curd or clumpy (sorry, that’s the best way to describe it), make my whipped cottage cheese. If you want this bread to be dairy-free, use my dairy-free cottage cheese.
- Eggs. To add moisture and richness to the dough.
- Oil. To add richness, grease the loaf pan and help the oats stick to the crust.
- Salt. Enhances the flavor of the other ingredients.
- Baking powder. To help the bread rise.
- Oat flour. This will give the dough more flavor and a chewier texture than just using regular flour.
- Flour. A little regular flour will help balance out the oats.
- Rolled oats. Optional, but I like to sprinkle a handful of oats on top for added texture and visual aesthetics.
★★★★★ REVIEW
“I wasn’t sure what to think of this, but I tried it, and it is delicious! I did look for a lower sodium cottage cheese, which worked very well and really let the hearty and nutty oat flavor shine. Great recipe!”– Adrienne
How to make cottage cheese bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Activate the yeast. Put the yeast and 1 teaspoon of sugar in a bowl with warm water. Whisk together and set aside to proof.
Step 2- Combine wet ingredients. In a large mixing bowl, combine the cottage cheese, eggs, and oil.
Step 3- Add yeast. Once bubbles form in the yeast mixture, pour it into the cottage cheese mixture and combine.
Step 4- Add dry ingredients and knead. To the bowl, add the rest of the sugar, salt, baking powder, and both flours. Knead until the dough forms into a sticky dough ball.
Step 5- Rise and shape. Knead the dough with your hands on a lightly dusted surface and form into a log shape. Place the dough inside a lined pan and let it rest for 40 minutes.
Step 6-Bake. Brush the bread with oil and sprinkle it with oats. Bake the bread for 35 minutes. Let it cool in the pan for another 20 minutes before removing and slicing.
Arman’s recipe tips
- Avoid overmixing. I can not stress this enough! The more you mix the dough, the more gluten develops and the more air you lose, making for a flat and chewy bread loaf. Only mix until the ingredients are combined and a dough ball has formed.
- Use a standard bowl. No stand mixer? Don’t fret. I’ve tested this out using a mixing bowl and wooden spoon and it works just as well, it just needs more mixing (count it as an arm workout).
- Sift the dry ingredients. I’ll admit that sometimes I skip this step out of convenience, but I promise it makes for lighter, fluffier bread.
- Slice with a serrated knife. Using a sharp knife with a serrated blade will help break through the crust and avoid smashing the bread as you slice.
Frequently asked questions
Yes! I tested this using my mom’s tried and true bread machine (I don’t have one…) and it bakes like a dream. The only change I’d suggest is to reduce the cooking time by 5 minutes.
More homemade breads to try
- Keto bread
- Coconut flour bread
- Almond flour banana bread
- Healthy pumpkin bread
- Oat bread
- Air fryer bread
- Or any of these bread recipes
Cottage Cheese Bread
Video
Ingredients
- 1/2 cup warm water
- 2 teaspoons instant yeast
- 4 teaspoons sugar
- 1 cup cottage cheese
- 2 large eggs
- 2 tablespoons Oil I used olive oil
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 2 3/4 cups oat flour 350 grams/12.3 ounces
- 1 1/8 cups all-purpose flour
- 2 tablespoons rolled oats
Instructions
- Put the yeast and one teaspoon of sugar in a bowl with warm water and set aside to proof.
- In a bowl of a stand mixer, combine the cottage cheese, eggs, and oil.
- Once bubbles form in the yeast mixture, pour it in the mixing bowl and mix until combined. Add the remaining sugar, salt, baking powder, oat flour, and all-purpose flour.
- Knead the dough using the dough hook of the stand mixer. Knead until the dough starts forming a sticky ball.
- Cover the bowl and let it rise for an hour or until it doubles in size.
- Once the dough has risen, knead with your hands on a floured surface and shape it into a log.
- Grease a 9 x 4-inch loaf pan and place the dough inside. Let it rest in a warm spot for 40 minutes.
- Preheat the oven to 180C/350F.
- Brush the bread with a touch of oil and sprinkle the rolled oats over the top. Bake the bread for 35 minutes.
- Let the bread cool in the pan for 20 minutes before removing it, slicing it, and serving.
Notes
- Make it gluten-free. Swap the all-purpose flour for equal parts gluten-free flour, but make sure there’s xanthan gum in the flour, or add ½ teaspoon to the flour mixture.
- Switch up the oats. Instead, use mixed seeds and coarse sea salt to coat the outside of the loaf.
Can I also add some more spices such as cinnamon?
Oats are my tavourite food. Never made bread with oats.
So good. I make this bread ever week. It is a great way to get some extra protein.
So good. Only oats and cottage cheese. Great nutritional value.
Thanks so much. I was searching a lot for bread that contains cottage cheese and finally found it!
Thanks, Mario!
I tried this today as an accompaniment to soup, and we all enjoyed it. This is a dense and hearty bread. The instructions were easy to follow. The total time listed at the top of the recipe is incorrect–per the instructions, the first rising time is one hour and the second is 40 minutes. With baking time as well as prep time, 2 1/2 hours would be closer. I’m not trying to nit-pick–having an idea of a recipe’s total prep and cooking time is helpful for me for planning purposes. Thanks for posting this recipe!
You are so welcome! Will fix it, thank you.
I wasn’t sure what to think of this but tried it and it is delicious! I did look for a lower sodium cottage cheese which worked very well and really let the hearty and nutty oat flavor shine. Great recipe!
This bread was absolutely AMAZING. The entire family enjoyed it so much. I have a child who hates cottage cheese but ate this like it was his favorite bread in the world. So soft and very flavorful. Thanks for the great recipe!
Thanks, Sandy!
Bloody amazing
Great recipe!
Easy and amazing. A great way to sneak extra protein to the kids. Everything bagel seasoning on top gives it a little zing.
Love that addition, Donna!
So good and good for you. Will make regularly
Would this work using almond flour instead of Oat flour?
I haven’t tried but you are welcome to experiment and see!