Cottage cheese bread might just be the best-kept secret in home baking. It’s pillowy soft, slightly tangy, and bakes up with the perfect golden crust. Plus, it’s packed with protein, so you can totally justify eating an extra slice (or two).
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
The easiest, softest, protein bread you’ll make!
I was originally skeptical about baking bread with cottage cheese. But one bite of this loaf changed everything. It’s soft, slightly chewy, and has the perfect balance of richness without being heavy. The magic is truly in the cottage cheese—it keeps the bread unbelievably tender and gives it just a touch of tangy flavor without making it taste like, well, cottage cheese.
And if you’re thinking, cottage cheese? Really? Trust me—this is the best use for that tub sitting in your fridge! This bread disappears fast in my house. Whether it’s warm from the oven with a smear of butter, toasted with a tomato miso jam, or turned into the ultimate grilled cheese, it delivers.
📋 Ingredients and notes
To make this soft and fluffy cottage cheese bread, you’ll need bread flour, active dry yeast, creamy cottage cheese, a large egg, unsalted butter, honey (or sugar), salt, and warm water. Just a handful of simple ingredients come together to create a deliciously tender loaf with a hint of sweetness!
Variations & Substitutions
- Use full-fat cottage cheese for the best texture. Low-fat versions can make the bread drier and less rich. If you want that soft, slightly chewy bite, go full-fat.
- Bread flour gives the loaf a slightly chewier texture and a better rise. If you’re using all-purpose flour, start with 2 ¾ cups and add more as needed.
- Active dry yeast. If your yeast mixture doesn’t bubble and foam after 10 minutes, your yeast is dead. Toss it and start over with fresh yeast. You can substitute it with instant yeast (use the same amount), but skip the proofing step and mix it directly with the dry ingredients.
- Warm water. 110°F is the ideal temperature to activate the yeast. If the water is too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly.
- Honey gives a richer flavor, while sugar creates a more neutral taste. You can also use maple syrup, agave syrup, or coconut sugar for a twist.
- Melted butter adds flavor and helps with the soft texture. You can swap for olive oil for a different flavor profile.
- Add-ins. You can add garlic powder, onion powder, Italian herbs like thyme or rosemary, sunflower seeds, or even cheddar or parmesan for a cheesy version.
Shruthi’s Top Tip
Mash or blend the cottage cheese. Large curds won’t fully incorporate into the dough, so mash it with a fork or give it a quick blend to create a smoother texture. I also buy “small curd” cottage cheese when possible.
- Salt can inhibit yeast growth, so always mix it into the flour before adding the yeast mixture. This prevents direct contact and ensures a better rise.
- Yeast loves warmth. If your kitchen is chilly, place the dough in a switched-off oven with the light on to create a cozy proofing environment.
- If kneading by hand, don’t rush it. You’ll know it’s ready when the dough springs back when poked and doesn’t stick excessively to your hands.
- If your dough is too sticky, resist the urge to dump in flour! Instead of adding tons of flour (which can make the bread dry), lightly oil your hands while kneading. This keeps the dough manageable without compromising the final texture.
- Place a small pan of hot water on the bottom rack of your oven while baking. The steam helps keep the crust tender and prevents it from hardening too quickly.
📖 How to make cottage cheese bread
Step 1:
In a small bowl, stir together the yeast, honey, and warm water. Let sit for 5–10 minutes until foamy. If no bubbles form, discard and start again with fresh yeast.
Step 2:
In a large bowl, whisk together the mashed/blended cottage cheese, beaten egg, melted butter, and salt until well combined.
Step 3:
Stir in the activated yeast mixture.
Step 4:
Gradually add the flour, mixing until a soft, slightly sticky dough forms.
Step 5:
Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer: use the dough hook on medium speed for 6 minutes until the dough pulls away from the sides of the bowl.
Step 6:
Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm place for 60–90 minutes, or until doubled in size. (For a warm environment, place in a switched-off oven with the light on.)
Step 7:
Punch down the dough, shape it into a smooth log, and place it into a greased 9×5-inch loaf pan. Cover lightly and let rise again for 30–45 minutes, or until the dough puffs up over the pan’s edge.
Step 8:
Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom. Note: The internal temperature should read 190–200°F when fully baked.
Step 9:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🍴 How to serve cottage cheese bread
There are many ways to serve cottage cheese bread, whether you’re serving it for breakfast, brunch, or a quick snack any time of the day!
For a high protein breakfast, I love making avocado toast with smashed avocados, chili flakes, and a drizzle of olive oil. If you’re feeling fancy, turn it into French toast. When I want something quick and light, I top it with fresh berries and cream cheese — just perfection!
For lunch, it makes a fantastic sandwich base. My go-to is a pimento cheese sandwich or caprese sandwich with juicy tomatoes, fresh mozzarella, and basil.
For dinner, spread it with a garlic butter sauce and toast until golden, and you have garlic bread! It’s also perfect alongside a warm bowl of tomato soup or acorn squash soup for a cozy meal.
🍴Storage and reheating suggestions
Store leftover bread in an airtight container at room temperature for up to 3 days. Toast slices or warm in the oven at 300°F for 10 minutes to refresh the texture.
You can also freeze the bread by wrapping the loaf tightly in plastic wrap and placing it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before slicing.
🍴 More high protein recipes
If you like this recipe, check out my other high protein recipes:
Veggie Quesadilla
Moroccan Shakshuka
Spaghetti Squash Casserole
Buffalo Chickpea Wrap
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Cottage Cheese Bread
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon honey, or sugar
- ½ cup warm water, 110°F
- 1 cup cottage cheese, room temperature and mashed
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 3 cups bread flour, or 2 ¾ cups all-purpose flour, adding more if needed
Optional:
- ½ teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- ½ cup shredded cheddar, or parmesan
Instructions
- In a small bowl, stir together the yeast, honey, and warm water. Let sit for 5–10 minutes until foamy. If no bubbles form, discard and start again with fresh yeast.
- In a large bowl, whisk together the mashed/blended cottage cheese, beaten egg, melted butter, and salt until well combined.
- Stir in the activated yeast mixture. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer: use the dough hook on medium speed for 6 minutes until the dough pulls away from the sides of the bowl.
- Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm place for 60–90 minutes, or until doubled in size. (For a warm environment, place in a switched-off oven with the light on.)
- Punch down the dough, shape it into a smooth log, and place it into a greased 9×5-inch loaf pan. Cover lightly and let rise again for 30–45 minutes, or until the dough puffs up over the pan’s edge.
- Preheat the oven to 375°F (190°C).
- Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom. Note: The internal temperature should read 190–200°F when fully baked.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the loaf tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before slicing.
- Reheating: Toast slices or warm in the oven at 300°F for 10 minutes to refresh the texture.
- Use full-fat cottage cheese for a richer, more tender loaf.
- Blend or mash the cottage cheese for a smooth texture.
- For a lighter loaf, use bread flour. If using all-purpose, start with 2 ¾ cups and add more as needed.
- If the dough is too sticky, add flour 1 tablespoon at a time until manageable.
- For extra flavor, add chopped fresh herbs or a pinch of garlic powder.
- Add 1 teaspoon dried Italian herbs and ½ teaspoon garlic powder to the dough.
- Fold in ½ cup shredded cheddar or parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👩🏽🍳 Troubleshooting FAQs
Yes! After the first rise, punch it down and store the dough in the fridge overnight. Let it come to room temperature before shaping and baking.
First try oiling your hand to knead. If it still feels sticky, add flour 1 tablespoon at a time until the dough is soft but manageable. If it’s humid in your kitchen, you may need an extra ¼ cup.
Absolutely. Use the same amount, but skip the proofing step and mix the yeast directly into the dry ingredients.
The dough should double in size and spring back slowly when poked. If it deflates immediately, it’s over-proofed—bake it ASAP!
Yes! Use the “basic” cycle and add the ingredients in the order recommended by your machine’s manufacturer.
