Cottage Cheese Bread
Made with cottage cheese and pantry staples, this simple Cottage Cheese Bread recipe delivers an amazingly light and fluffy bread with a crisp buttery crust. It is perfect enjoyed with butter, as a sandwich, and alongside soups!
Servings 2 loaves
Ingredients
- 1½ cups warm water 110-115°F
- ¼ cup sugar
- 4½ teaspoons active dry yeast 2 - ¼ ounce packets
- ¼ cup avocado oil or olive/vegetable
- 2 teaspoons salt
- 2 eggs at room temperature
- 1½ cups cottage cheese at room temp, mashed or blended
- 5½ cups flour
- butter for greasing bread pans
Instructions
- In a large mixing bowl, slightly dissolve the yeast and sugar in the warm water. Then let it sit for 5 minutes to let the yeast activate.
- Add the oil, salt, eggs, cottage cheese, and flour to the active yeast in the large bowl and thoroughly mix to combine the ingredients. The dough will be thick yet sticky. Roughly knead the dough in the bowl for 4 minutes.
- Grease a large bowl with cooking spray and transfer the dough into the bowl. Make sure all sides of the dough are greased. (This will help release the dough, once it has risen.) Cover the dough with a light towel and place it in a warm spot to rise for 40 minutes. (I use the Bread Proof button on my oven.)
- Now butter the bottom and sides of a 9x5-inch bread pan. After 40 minutes, punch down the dough, divide it in half, knead it a couple of times, and shape it into a loaf. Then place one half into each greased bread pan.
- Let the dough rise for the second time: 40 minutes in a warm place.
- With ten minutes remaining in the second rise, preheat your oven to 350°F. Bake the cottage cheese bread in the oven for 40 minutes. Check it around 30 minutes. If the top is getting too brown, lay a piece of foil over the top for the remainder of the bake time. Don't tighten the foil around the bread.
- Once baked, let the bread cool in the pans for 10 minutes. Then cool the bread on a wire rack, either on its side or top. Slice the bread and enjoy!