Soft Protein Cottage Cheese Bread
There’s a unique kind of satisfaction that comes from pulling a warm, golden loaf of bread from your own oven. The aroma that fills the kitchen is comforting, and the first slice, slathered in butter, is pure bliss. For years, I stuck to traditional recipes, but then I discovered the transformative power of one humble ingredient: cottage cheese. This isn’t just a gimmick; adding cottage cheese to bread dough results in a loaf that is exceptionally soft, wonderfully moist, and packed with a welcome boost of protein. This is my go-to recipe when I need something quick but impressive.
This Cottage Cheese Bread has a tender, tight crumb and a subtly tangy flavour that sets it apart from your average homemade loaf. The cheese melts away during baking, leaving no curds behind, just its richness and moisture. It’s a brilliant way to use up that tub of cottage cheese in the fridge and create a truly special loaf of healthy bread. We love making it for sandwiches during the week, as it holds up beautifully without being dry, but it’s equally delightful toasted for a weekend breakfast. It’s a straightforward recipe that delivers consistently fantastic results.
Whether you’re an experienced baker or just starting your bread-making journey, this recipe is for you. It doesn’t require any complicated kneading or proofing times, making it a very approachable bake. This protein bread is ideal for active families, anyone looking to add more protein to their diet, or simply those who appreciate a truly delicious, soft bread. Let’s get our aprons on and bake something wonderful together.
Recipe Overview
This recipe produces a single, beautiful loaf of soft protein bread with a golden-brown crust and a moist, tender crumb. The flavour is mildly savoury with a slight tang from the cottage cheese, making it incredibly versatile. When I first tested this, I was amazed at how the cheese disappears entirely into the dough, leaving behind only its wonderful texture and richness. It’s a lovely, unassuming loaf that always gets rave reviews.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Servings: 1 loaf (approx. 12 slices)
- Difficulty: Easy
Why You’ll Love This Cottage Cheese Bread
- Incredibly Moist Texture: The high moisture content of the cottage cheese gives this bread a beautifully soft and tender crumb that stays fresh for days. It never feels dry or crumbly.
- Ready in Under an Hour: With no long proofing times, you can go from mixing bowl to cooling rack in about 50 minutes. It’s fantastic for when you want fresh bread without the long wait.
- A Flexible Foundation: This recipe works beautifully as a blank canvas. You can add herbs like rosemary or chives, seeds like poppy or sesame, or even a handful of grated cheddar for extra cheesy flavour.
- Works Brilliantly for Any Meal: It’s superb for making sandwiches for lunch, toasting for breakfast with jam, or serving alongside a warming bowl of my Hearty Lentil Soup for dinner.
- Family Tested and Approved: This recipe always gets compliments in my house. My husband, who’s usually picky about homemade bread textures, asked for seconds the first time I made it!
Ingredients You’ll Need
For this recipe, I find that full-fat cottage cheese yields the best results, giving the bread a richer flavour and more tender texture. I often use Longley Farm full-fat cottage cheese as it has a lovely creamy consistency. Ensure all your ingredients, especially the cottage cheese and egg, are at room temperature for a smooth, well-combined dough.
- 250g plain flour
- 100g wholemeal flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon caster sugar
- 1/2 teaspoon fine sea salt
- 250g full-fat cottage cheese, at room temperature
- 1 large free-range egg, beaten
- 60ml milk (whole or semi-skimmed)
- 30g unsalted butter, melted and slightly cooled
- 1 tablespoon mixed seeds for topping (optional, e.g., sunflower, poppy, sesame)
Ashley’s Tip: If your cottage cheese seems particularly watery, it’s a good idea to drain off any excess liquid before measuring it out. This prevents the dough from becoming too wet and sticky to handle.
How to Make Cottage Cheese Bread
This process is wonderfully straightforward. We’re essentially making a quick bread, so the key is to mix the wet and dry ingredients until just combined. This minimal handling is what keeps the final loaf so tender.
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 900g (2lb) loaf tin and line it with a strip of baking parchment that overhangs the long sides, creating a “sling” to help you lift the bread out later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, sugar, and salt. Make sure they are thoroughly combined to ensure an even rise.
- Mix Wet Ingredients: In a separate bowl or jug, add the room temperature cottage cheese. I find that giving it a quick blitz with an immersion blender or a good mash with a fork helps to break down any large curds. Add the beaten egg, milk, and melted butter to the cottage cheese and whisk until everything is well incorporated.
- Form the Dough: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, mix until a soft, slightly shaggy dough forms. Be careful not to overmix; just stir until there are no dry patches of flour left. The dough will be sticky.
- Shape and Top: Gently tip the dough into your prepared loaf tin. Use the back of a damp spoon or a spatula to spread it evenly into the corners. If using, sprinkle the mixed seeds evenly over the top of the dough.
- Bake to Perfection: Place the loaf tin in the centre of the preheated oven and bake for 30-35 minutes. The bread is done when it’s a deep golden brown, has risen well, and a skewer inserted into the centre comes out clean. It should also sound hollow when you tap the top – a classic sign of a well-baked loaf explained well by BBC Good Food.
- Cool Completely: Let the bread cool in the tin for about 10 minutes before using the parchment paper sling to lift it out. Place it on a wire rack to cool completely before slicing. This step is crucial, as slicing while it’s still warm can make the texture gummy.
Tips From My Kitchen
- Room Temperature is Key: Using room temperature cottage cheese, egg, and milk helps the ingredients combine into a smooth, uniform batter. Cold ingredients can cause the melted butter to seize and create a lumpy dough.
- The Secret to Softness: The most important step is not to overmix the dough. I learned that once the wet and dry ingredients are just combined, you should stop. Overworking the gluten will result in a tough, dense loaf instead of the light, soft texture we’re after.
- Make-Ahead Method: While the dough itself doesn’t wait well, the baked loaf is fantastic for making ahead. Bake it as directed, let it cool completely, then wrap it tightly in cling film and a layer of foil. It freezes beautifully for up to 2 months. Just thaw at room temperature.
- Proper Storage: Store the cooled loaf in an airtight container or a bread bag at room temperature. It will stay lovely and soft for up to 4 days. I avoid storing it in the fridge, as that can make it go stale faster.
Equipment You’ll Need
- Large mixing bowl
- 900g (2lb) loaf tin
- Baking parchment
- Whisk and spatula
- Wire cooling rack
Common Mistakes to Avoid
- Using the Wrong Size Tin: Using a tin that’s too large will result in a flat, wide loaf. A 900g or 2lb loaf tin is the ideal size to help the bread rise upwards, giving it that classic loaf shape and a light texture.
- Baking in a Too-Hot Oven: An oven that’s running too hot will brown the crust too quickly, leaving the centre of the bread underbaked and doughy. An oven thermometer can be a great investment to ensure your temperature is accurate.
- Slicing Too Soon: I know it’s tempting to cut into a warm loaf, but please wait! The bread continues to set as it cools. Slicing it hot can compress the delicate crumb and ruin the texture. Patience is a virtue here.
Delicious Variations to Try
This homemade bread recipe is a fantastic starting point for your own creations. Here are a few variations we enjoy at home:
- Savoury Herb and Garlic: Add 1 teaspoon of garlic powder and 2 tablespoons of finely chopped fresh herbs (like chives, rosemary, or parsley) to the dry ingredients for a wonderfully aromatic loaf.
- Cheesy Crust: For an extra savoury kick, sprinkle 50g of grated mature cheddar or Gruyère cheese over the top of the dough before baking. The cheese gets gloriously melty and golden.
- Seeded Wholemeal: Increase the wholemeal flour to 150g and the plain flour to 200g. Add a 50g mix of sunflower, pumpkin, and flax seeds directly into the dough for added texture and nutrition.
What to Serve With Cottage Cheese Bread
This versatile loaf pairs well with so many things. Its soft texture makes it a brilliant all-rounder for any meal of the day.
- With Soup or Stew: A thick slice is perfect for dunking into a hearty bowl of soup. It’s especially good with tomato soup or a chunky vegetable stew.
- For Breakfast: Toasted and topped with smashed avocado and a sprinkle of chilli flakes, it makes a fantastic, protein-packed start to the day. It would also be great alongside a Creamy Peanut Butter Smoothie.
- As a Sandwich Base: Its sturdy yet soft structure makes it an ideal choice for sandwiches. Fill it with your favourite fillings, from simple ham and cheese to leftover roast chicken.
Frequently Asked Questions
Cottage Cheese Bread
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 900g (2lb) loaf tin and line it with a strip of baking parchment that overhangs the long sides, creating a "sling" to help you lift the bread out later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, sugar, and salt. Make sure they are thoroughly combined to ensure an even rise.
- Mix Wet Ingredients: In a separate bowl or jug, add the room temperature cottage cheese. I find that giving it a quick blitz with an immersion blender or a good mash with a fork helps to break down any large curds. Add the beaten egg, milk, and melted butter to the cottage cheese and whisk until everything is well incorporated.
- Form the Dough: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, mix until a soft, slightly shaggy dough forms. Be careful not to overmix; just stir until there are no dry patches of flour left. The dough will be sticky.
- Shape and Top: Gently tip the dough into your prepared loaf tin. Use the back of a damp spoon or a spatula to spread it evenly into the corners. If using, sprinkle the mixed seeds evenly over the top of the dough.
- Bake to Perfection: Place the loaf tin in the centre of the preheated oven and bake for 30-35 minutes. The bread is done when it's a deep golden brown, has risen well, and a skewer inserted into the centre comes out clean. It should also sound hollow when you tap the top – a classic sign of a well-baked loaf explained well by BBC Good Food.
- Cool Completely: Let the bread cool in the tin for about 10 minutes before using the parchment paper sling to lift it out. Place it on a wire rack to cool completely before slicing. This step is crucial, as slicing while it's still warm can make the texture gummy.
Notes
I really hope you give this Cottage Cheese Bread a try. It’s such a rewarding bake that proves healthy bread can also be incredibly delicious and soft. It has become a true staple in our kitchen, and I love knowing we have a wholesome, homemade loaf ready for the week. If you make it, please leave a comment below and let me know what you think! Happy baking, Ashley.
