Cottage Cheese Bread

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5 from 54 votes
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Light, fluffy, and packed with 10 grams of protein per serving, this cottage cheese bread tastes incredible AND will keep you full all day!

Looking for more cottage cheese recipes? Try my cottage cheese pancakes, cottage cheese lasagna, cottage cheese pudding, and cottage cheese ice cream next.

cottage cheese loaf.

Cottage cheese has always been a staple in my kitchen, but recently, it’s had its revival, and I’m living for it. I add it to tons of my recipes and have recently loved adding it to my homemade cottage cheese bread- It’s light and fluffy with a delicate rise and the perfect tender crumb.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make cottage cheese bread
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More homemade breads to try
  8. Cottage Cheese Bread (Recipe Card)

Why I love this recipe

  • Worth the hype. Cottage cheese has been having its moment, and I’m okay with it! As much as I enjoy eating it straight out of the tub, I find it works wonders in all sorts of baking recipes.
  • 10 grams of protein. Like my protein bread, this recipe uses unique ingredients to keep you full and satisfied for hours. 
  • Versatile. Use this bread exactly as you would regular bread and add your favorite toppings, or use it as sandwich bread. Plus, it toasts beautifully. 
  • No cottage cheese flavor. Not everyone loves the flavor of cottage cheese, but lucky for you, this bread has zero cottage cheese flavor.

★★★★★ 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

Ingredients needed

  • Warm water. To activate the yeast. Use lukewarm water. 
  • Instant yeast. To give the bread its rise. Double-check the expiration date to make sure the yeast hasn’t expired. You can also use 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), you can blend it until it is smooth.
  • Eggs. To add moisture and richness to the dough. For a low-fat version, use 2 egg whites for every egg.
  • 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. Regular all-purpose flour or bread flour is best. 
  • Rolled oats. To cover the outside of the bread loaf. 

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. 

yeast mixture.

Step 2- Combine wet ingredients. In a large mixing bowl, combine the cottage cheese, eggs, and oil. 

cottage cheese, eggs, and oil in bowl.

Step 3- Add yeast. Once bubbles form in the yeast mixture, pour it into the cottage cheese mixture and combine. 

dough mixture.

Step 4- Add dry ingredients and knead. To the bowl, add the rest of the sugar, salt, baking powder, and both flours. Begin kneading using the dough hook on a stand mixer. Knead until the dough forms into a sticky dough ball. 

how to make cottage cheese bread.

Step 5- Rise. Cover the bowl with a clean kitchen towel and let it rise until doubled in size, about 1 hour. 

Step 6- Shape. Knead the dough with your hands on a lightly dusted surface and form into a log shape. Line a loaf pan with parchment paper and lightly grease with cooking spray. Place the dough inside of the pan and let it rest for 40 minutes on warm. 

kneaded and shaped dough.

Step 7- Prep the bread. Preheat the oven to 350F/180C. Brush the bread with oil and sprinkle it with oats. 

pre-baked cottage cheese bread.

Step 8- Bake. Bake the bread for 35 minutes. Let it cool in the pan for another 20 minutes before removing and slicing.

cottage cheese bread.

Serving ideas

You can use this cottage cheese loaf as you would regular loaves of bread. This means the sky’s the limit! Here are a few of my favorite ways to serve:

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. 
  • 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. 

Storage instructions

To store: Leftover bread can be kept in an airtight container in the fridge for up to 1 week. 

To freeze: Place any leftover bread in a freezer-safe container and freeze for up to 6 months. Let the frozen bread thaw overnight at room temperature before toasting and enjoying.

cottage cheese loaf recipe.

Frequently asked questions

What does cottage cheese do in baking?

When used in baking, cottage cheese adds moisture and fat, which imparts richness.

Can I make this in a bread machine?

Technically, yes, though this recipe is best prepared in the oven. 

More homemade breads to try

cottage cheese bread recipe.

Cottage Cheese Bread

5 from 54 votes
Light, fluffy, and packed with 10 grams of protein per serving, this cottage cheese bread tastes incredible AND is sure to keep you full all day long! Watch how I make this in my kitchen in the video below!
Servings: 12 servings
Prep: 1 hour
Cook: 35 minutes
Total: 1 hour 35 minutes

Video

Ingredients  

Instructions 

  • Put the yeast and one teaspoon of sugar in a bowl with warm water and set aside to proof.
    yeast mixture.
  • In a bowl of a stand mixer, combine the cottage cheese, eggs, and oil.
    cottage cheese, eggs, and oil in bowl.
  • 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.
    dough mixture.
  • Knead the dough using the dough hook of the stand mixer. Knead until the dough starts forming a sticky ball.
    how to make cottage cheese bread.
  • 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.
    kneaded and shaped dough.
  • 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.
    pre-baked cottage cheese bread.
  • Let the bread cool in the pan for 20 minutes before removing it, slicing it, and serving.

Notes

TO STORE. Leftover bread can be kept in an airtight container in the fridge for up to 1 week. 
TO FREEZE. Place any leftover bread in a freezer-safe container and freeze for up to 6 months. Let the frozen bread thaw overnight at room temperature before toasting and enjoying.

Nutrition

Serving: 1servingCalories: 194kcalCarbohydrates: 27gProtein: 10gFat: 6gSodium: 494mgPotassium: 175mgFiber: 4gSugar: 2gVitamin A: 47IUVitamin C: 0.01mgCalcium: 49mgIron: 2mgNET CARBS: 23g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    Easy and amazing. A great way to sneak extra protein to the kids. Everything bagel seasoning on top gives it a little zing.