cottage cheese bread
Craving a soft, protein-rich bread with a unique twist? Discover the world of Cottage Cheese Bread—a wholesome, tender loaf that’s perfect for sandwiches, toast, or simply enjoying with a pat of butter.
Ingredients
- 1 1/2 teaspoons (5 g) active dry yeast
- 1/3 cup (75 g) lukewarm water
- 1 cup (250 g) egg whites (about 7 to 8 egg whites)
- 1 cup (255 g) cottage cheese
- 4 2/3 cups (582 g) bread flour, plus more for dusting
- 1 tablespoon (10 g) Diamond Crystal kosher salt
Instructions
- In a large mixing bowl, combine 1 1/2 teaspoons (5 g) active dry yeast and 1/3 cup (75 g) lukewarm water. Stir gently and set aside for a few minutes to allow the yeast to hydrate and begin to bubble.
- In a blender or food processor, combine 1 cup (250 g) egg whites and 1 cup (255 g) cottage cheese. Blend until the mixture is completely smooth and creamy.
- Add the blended cottage cheese and egg white mixture to the bowl with the yeast. Whisk together until well combined.
- Whisk 4 2/3 cups (582 g) bread flour in its container to aerate and remove any lumps. Measure and add the flour and 1 tablespoon (10 g) kosher salt to the wet mixture. Use a Dutch whisk or fork to mix until a shaggy, sticky dough forms.
- Dust your work surface with flour and turn out the dough. Knead for 5 to 6 minutes, or until the dough becomes smooth and elastic. If the dough is sticky, dust your hands with flour or lightly oil them, and use a bench scraper to help lift and fold the dough as you knead. (You can also use a stand mixer with a dough hook.)
- Shape the dough into a ball and return it to the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for about 1 hour, or until it has almost doubled in size.
- Line a 10 x 4-inch (26 x 10 cm) loaf pan with parchment paper. If you don’t have this size, use a slightly larger pan or divide the dough into two halves and use two smaller loaf pans. You can also shape the dough into a free-form loaf and bake it on a parchment-lined baking sheet.
- After the first rise, gently punch down the dough to deflate it. Turn it out onto a lightly floured surface and roll it into a log shape. Pinch the ends together to seal.
- Place the shaped dough into your prepared loaf pan. Cover and let it proof for 20 to 25 minutes, or until the dough is visibly risen and puffed up.
- While the dough is proofing, preheat your oven to 350°F (175°C).
- Place the loaf pan in the oven and bake for 40 to 45 minutes. The top of the bread will brown quickly—once it’s crusty and golden, loosely cover the top with a sheet of aluminum foil to prevent burning.
- The bread is done when it sounds hollow after a gentle tap on the crust. Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Once completely cool, slice and enjoy! For longer storage, slice and freeze the bread, then toast slices as needed.