Yeast Cottage Cheese Bread (Bakery-Style Method)
This cottage cheese bread is soft, fluffy, and packed with protein! Make it with or without yeast for the perfect healthy bread recipe. Great for meal prep, sandwiches, and breakfast toast.
Ingredients
- 2¼ tsp active dry yeast 1 packet
- ½ cup warm water 105℉-110℉
- 1 tbsp honey
- 1 cup cottage cheese blended smooth
- 3 cups all-purpose or bread flour
- 1 tsp salt
- 2 tbsp olive oil
- option: 1 large egg for richer texture
Instructions
- Activate the Yeast. In a small bowl, combine warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Mix the Dough. In a large bowl, combine blended cottage cheese, egg (if using), and olive oil. Add the yeast mixture, then mix in flour and salt until a shaggy dough forms.
- Knead the Dough. Knead for 8–10 minutes until smooth, elastic, and slightly tacky. May need a little flour for your surface, but not too much. (Use a stand mixer if preferred fitted with the hook.)
- First Rise. Place dough in a lightly greased bowl (I use a litte olive oil), cover, and let rise in a warm place until doubled in size (about 1 hour).
- Shape the Loaf. Gently punch down the dough, shape into a loaf, and place into a greased loaf pan.
- Second Rise. Cover and let rise again for 30–45 minutes, until puffy and slightly above the pan.
- Bake. Bake at 375°F for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped.
- Cool. Remove from pan and let cool for at least 20 minutes before slicing.
Notes
🔥 Notes
- Blend cottage cheese for a smoother texture
- Dough should be slightly sticky—not dry
- Bread is done when internal temp reaches 190–200°F
- Do not slice while hot (prevents gummy texture)